June 12, 2023

Gnocchi Primavera

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In Italian, the word "primavera" translates to spring, and this classic warm-weather dish is bound to captivate the taste buds as a cherished favorite, thanks to its incorporation of the season's bountiful and refreshing produce. So, grab a fork, savor the freshness, and allow your taste buds to revel in the vibrant flavors of summer!

This vibrant dish brings together soft, fluffy gnocchi and an abundance of fresh, colorful vegetables, resulting in a delightful harmony of flavors and textures. You have the freedom to substitute gnocchi with your preferred pasta variety, whether it's regular or gluten-free, to cater to your personal taste and dietary preferences.Β I have used Rio Bertolini's gnocchi in this recipe, which is a local company known for their incredibly fresh and flavorful pastas. Although the volume of vegetables outweighs the gnocchi in this dish, I personally enjoy indulging in pasta occasionally as I don't have any dietary restrictions on gluten. However, I also appreciate making gluten-free pastas as well, as some brands offer delicious taste and additional protein to the dish. Regardless of your pasta choice, this recipe guarantees deliciousness!

Shrimp, or any other protein of your choice, can be added as an option, but this dish is equally delicious and satisfying without meat. It's a fantastic choice for those seeking a meat-free meal.

Ingredients

 1 package gnocchi, approx 16 oz .
 2 tbsp extra virgin olive oil
 1 leek (white and light green parts only) washed well and quartered lengthwise, then into 2 inch pieces
 2 zucchini, sliced
 1 squash, sliced
 sea salt and fresh ground pepper
 2 tbsp unsalted butter
 ¼ cup grated parmesan cheese, plus extra for garnish
 1 lemon, zested and juiced
 1 tbsp fresh parsley, chopped
 cooked shrimp, optional additon
 crushed red pepper, optional
Gnocchi Primavera
IngredientsDirections

Gnocchi Primavera

Category, , DifficultyBeginnerYields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
Print Recipe

Ingredients

 1 package gnocchi, approx 16 oz .
 2 tbsp extra virgin olive oil
 1 leek (white and light green parts only) washed well and quartered lengthwise, then into 2 inch pieces
 2 zucchini, sliced
 1 squash, sliced
 sea salt and fresh ground pepper
 2 tbsp unsalted butter
 ¼ cup grated parmesan cheese, plus extra for garnish
 1 lemon, zested and juiced
 1 tbsp fresh parsley, chopped
 cooked shrimp, optional additon
 crushed red pepper, optional

Steps

1

Bring a large pot of salted water to a boil. Add the gnocchi and cook per directions. Reserve 3/4 cup cooking water, then drain.

2

Heat the olive oil in a large skillet over medium-high heat. Add the leek and cook, stirring occasionally, until it softens and just starts browning, about 3-4 minutes. Add the zucchini and squash, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the squash is al dente, around 4-5 minutes. Turn the heat down.

3

Add the gnocchi to the skillet along with 1/2 of the reserved cooking water, the butter, grated parmesan, lemon zest, juice and parsley. Remove from the heat and gently stir until the gnocchi are well coated and the cheese melts, adding more cooking water as needed to loosen, if needed. Top each serving with grated parmesan and crushed red pepper.

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