Gnocchi Primavera

I have a confession to make.

During the summer months I could very easily be vegetarian.  Oh yes, I could.  How you ask?  Well, why not I say!?!  If you spend any time at all at farm stands or farmer's market you too will become intoxicated by all of the fresh, vibrant produce we have available to us during this time of year!  Deep reds, vibrant greens, robust oranges, bright yellows.  If we eat with our eyes first, then summer is our culinary apex!  And that is what inspired this dish, Gnocchi Primavera!  Yes, I know, I know.  You are saying to yourself I thought this was supposed to be PASTA primavera!?!  Well, I really wanted the star of this dish to be the vegetables, and I feel that the soft little pillows of potato gnocchi help achieve that.  Trust me!  You are going to love it! 

Let's get started!

Gnocchi Primavera:
*Prep Time: 15 min.  *Cook Time:  20 min.  *Difficulty:  Easy  *Servings:  6-8

Ingredients:

• 3 tbsp. olive oil
• 2 large carrots, peeled and sliced diagonally
• 1 c. broccoli florets
• 1 red bell pepper, seeded and chopped
• 2 tbsp. butter
• 1 c. white mushrooms, quartered
• 1 medium zucchini, chopped
• 1 medium summer squash, chopped
• 4 cloves garlic, minced
• 1 onion, diced
• 1/2 c. chicken broth
• 1/4 c. white wine
• 1/2 c. heavy cream or half-and-half
• 1/2 c. grated Parmesan
• Salt and pepper
• Fresh basil leaves, chopped
• Chives, chopped
• 1 lb. Potato Gnocchi

Tools:

• Chef's knife
• Pot for Gnocchi
• Deep skillet
• Rubber Spatula
• Plate
• Grater

To begin, place a pot of salted water on the stove and bring to a rolling boil.

Next, take the time to prepare all of your vegetables and herbs.  You can even measure out your liquids if you choose.  I find that, with dishes such as this, the early prep really helps. 

Once you have all of the vegetables prepped, add the olive oil to a deep skillet and heat over a medium/high flame.

Once hot, add the carrots and let cook for a couple minutes.

Next you can add the broccoli.  You can use fresh broccoli here, but they did not have any at our farmer's market, so I simply thawed out some frozen from my deep freeze.

After the broccoli add the red pepper.  Cook for 2 more minutes. 

You want to keep the integrity of the vegetables.  You are just cooking off the "rawness".

Remove the carrots, broccoli, and red peppers from the skillet.  Place them on a plate, and sit to the side.

Now add 1 tbsp. of butter to the skillet.

Add the zucchini, squash, and mushrooms and cook for 10 minutes.

Remove the zucchini, squash, and mushrooms from the pan and place on the plate as well.

Now you can add the gnocchi to the boiling water.  This is fresh gnocchi so it only takes a couple of minutes, but you will want to follow the directions on the package. 

Add the last tbsp. of butter to the pan.

Then add the onions.  Cook until they are soft and translucent. 

Add the garlic and cook until you smell it coming from the pan.

Now you will add chicken stock.  I only had bouillon so I added it.

If you want to keep this vegetarian, you can add vegetables stock or water.

Since I used bouillon I add water.

Next up, the wine.  Allow the wine and stock mixture to reduce by half.

Now add the cream.  Again, if you want to keep things vegetarian, you can always use soy, coconut or almond milk. 

Add the Parmesan cheese and whisk together.  The sauce will thicken slightly.

Return the vegetables to the pan.

Now the gnocchi will be ready.  Just like a normal dumpling, they will float to the top when we are ready.

Drain and add to the skillet.

Season with salt, pepper, basil, and chives.  Toss everything together, making sure all of the vegetables coated with sauce.  OOPS!  I just realize I forgot the peas.  Oh well.  This is where you would add them if you choose to.

There you have it!  Perfectly tender vegetables, light pillowy clouds of  potato dumplings, this dish just screams summer!  I know you are going to love it so give it a try tonight!

As always,

Happy Reading, Happy Eating, Happy Living,

~The Kitchen Wife~

Gnocchi Primavera:
*Prep Time: 15 min.  *Cook Time:  20 min.  *Difficulty:  Easy  *Servings:  6-8

PRINTABLE RECIPE

Ingredients:

3 tbsp. olive oil

2 large carrots, peeled and sliced diagonally

1 c. broccoli florets

1 red bell pepper, seeded and chopped

2 tbsp. butter

1 c. white mushrooms, quartered

1 medium zucchini, chopped

1 medium summer squash, chopped

4 cloves garlic, minced

1 onion, diced

1/2 c. chicken broth

1/4 c. white wine

1/2 c. heavy cream or half-and-half

1/2 c. grated Parmesan

Salt and pepper

Fresh basil leaves, chopped

Chives, chopped

1 lb. Potato Gnocchi

Tools:

• Chef's knife
• Pot for Gnocchi
• Deep skillet
• Rubber Spatula
• Plate
• Grater

Directions:

1. Bring a pot of salted water to a rolling boil.
2. To a skillet add olive oil and heat over a medium/high flame.
3. Add the carrots to the skillet and cook for 2 minutes. 
4. Add the broccoli and red pepper and cook for 2 more minutes.
5. Remove the vegetables from the skillet and place on a plate.
6. Add a tbsp. of butter to the skillet. 
7. Add the zucchini, squash, and mushrooms to the skillet and cook for 10 minutes.
8. Remove from skillet and place on the plate with the other vegetables.
9. Add the gnocchi to the pot and cook according to the instructions on the package. 
10. To the skillet add the last tbsp. of butter.
11. Add the onions and cook until soft and translucent.
12. Add the garlic and cook until you smell it coming from the pan.
13. Add the stock.*
14. Add the wine.
15. Let the liquid reduce by half.
16. Add the cream. **
17. Add the parmesan cheese and whisk into the sauce. 
18. Return the vegetables to the pan.
19. Add the gnocchi.
20. Season with salt, pepper, basil, and chives.
21. Toss together until everything is coated with sauce. 
22. Serve and Enjoy!

*you can use vegetable stock or water instead of chicken stock to keep things vegetarian.
**you can use soy, coconut, or almond milk instead of cream.