Imagine a plate that captures the vibrant essence of spring in every single bite - that's exactly what Gnocchi All'Ortolana promises! This Italian-inspired dish transforms simple ingredients into a symphony of flavors that will transport you to the sun-drenched vegetable gardens of Italy. Tender gnocchi pillows nestled among crisp, fresh vegetables and a sprinkle of Parmesan cheese create a meal that's not just food, but a culinary experience that celebrates the season's freshest produce.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound gnocchi
- 1 cup asparagus, chopped
- 1 cup peas
- 1 cup zucchini, diced
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the asparagus into bite-sized pieces, dice the zucchini, and measure out the peas. Set aside.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the gnocchi and cook according to package instructions, usually about 2-3 minutes or until they float to the surface. Once cooked, drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped asparagus and sauté for about 3 minutes until they start to soften.
- Next, add the diced zucchini to the skillet and continue to sauté for another 3 minutes, stirring occasionally, until the zucchini is tender but still crisp.
- Now, add the peas to the skillet and cook for an additional 2 minutes, allowing them to heat through and blend with the other vegetables.
- Once the vegetables are cooked, gently fold in the drained gnocchi, mixing everything together carefully to avoid breaking the gnocchi.
- Season the mixture with salt and pepper to taste. Stir well to ensure the seasoning is evenly distributed among the gnocchi and vegetables.
- Remove the skillet from heat and sprinkle the grated Parmesan cheese over the top. Toss gently to combine, allowing the cheese to melt slightly with the residual heat.
- Serve the gnocchi all'ortolana hot, garnished with additional Parmesan cheese if desired. Enjoy your delicious spring vegetable gnocchi!
Tips
- Choose Fresh Vegetables: The key to this dish is using the freshest, most vibrant spring vegetables you can find. Look for crisp asparagus, sweet peas, and firm zucchini.
- Don't Overcook the Vegetables: Maintain a slight crunch in your vegetables to preserve their flavor and nutritional value. Sauté them just until they're tender but still bright and colorful.
- Salt Your Pasta Water: When boiling gnocchi, make sure to salt the water generously. This helps season the gnocchi from the inside out.
- Timing is Everything: Cook your vegetables in stages to ensure each one is perfectly cooked without becoming mushy.
- Gently Toss: When mixing gnocchi with vegetables, use a light hand to prevent breaking the delicate pasta.
- Serve Immediately: This dish is best enjoyed hot, right after cooking, to maintain the perfect texture of both gnocchi and vegetables.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 10g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 15mg
