For extra flavor, consider adding a clove of minced garlic to the pan when sautéing the mushrooms. To prevent the gnocchi from sticking, toss them with a little olive oil after draining. Feel free to substitute other seasonal vegetables, such as asparagus, bell peppers, or peas. The Parmesan crisps can be made ahead of time and stored in an airtight container. Fresh mozzarella is also an excellent topping.
Gnocchi Primavera
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS31
Delicate potato gnocchi tossed with a vibrant medley of crisp, seasonal vegetables and fragrant basil, crowned with a delicate Parmesan crisp. A symphony of textures and flavors that captures the essence of spring.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol30 mg
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Fiber3 g
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Protein10 g
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Saturated Fat8 g
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Sodium249 mg
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Sugar2 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare Parmesan Crisps: Spray a nonstick skillet with cooking spray and place over medium-low heat. Place about 2 tablespoons of Parmesan cheese at a time into the skillet. Cook until the cheese melts into a thin circle, begins to bubble, and browns at the edges (approximately 1 minute). Flip the crisp and brown the other side for about 30 seconds. Remove the crisp to a plate to cool. Repeat to make 3 more cheese crisps. (Total time: ~5 minutes)
02
Step
3 mins
Toast Pine Nuts: Heat 1 teaspoon of olive oil in a skillet over medium heat. Add pine nuts and cook, stirring constantly, until lightly toasted and fragrant (approximately 3 minutes). Remove pine nuts from the skillet and set aside.
03
Step
5 mins
Cook Gnocchi: Cook gnocchi according to package directions. Drain them in a colander set in the sink. (Time varies based on package instructions; typically 3-5 minutes)
04
Step
10 mins
Sauté Vegetables: Pour 1 tablespoon of olive oil into a large skillet over high heat. Add zucchini and cook, stirring, just until seared (approximately 2 minutes). Remove zucchini from the pan. Reduce heat to medium; add mushrooms and stir until they begin to give up their juices but are still firm (approximately 5 minutes). Drain any excess juices. Return zucchini to the pan. Add tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 1 tablespoon olive oil; cook and stir until heated through (approximately 3 minutes).
05
Step
0 mins
Serve: Divide gnocchi among four plates and serve each plate topped with a Parmesan cheese crisp. Enjoy immediately!
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Roy Kunze
Jun 21, 2025The Parmesan crisps are a game-changer! They add such a delightful crunch and cheesy flavor.
Angelina Spinka
Jun 12, 2025My kids loved this, even the ones who are usually picky about vegetables!
Laron Prohaska
May 4, 2025I used gluten-free gnocchi, and it worked perfectly!
Micaela Runte
Apr 24, 2025Quick, easy, and delicious! This has become a weeknight staple.
Peter Stanton
Apr 23, 2025This recipe is so versatile. I added some grilled chicken for extra protein.