Gnocchi Primavera Food

CREAMY GNOCCHI PRIMAVERA

Steps:

• Melt the butter with 1/2 tbsp oil in a frying pan, and add the gnocchi. Cook over a medium heat, stirring regularly, until crispy and golden brown (around 10 minutes). Remove the gnocchi from the pan, and set aside.
• Heat the remaining 1/2 tbsp oil in the pan, and add the broccoli and leek. Cook for a few minutes over a medium heat until the leek is soft. Add the vegetable stock, and simmer for until most of the excess liquid has evaporated. Add the asparagus, halved tomatoes and garlic, and cook for a few more minutes.
• When the vegetables are fairly soft, return the cooked gnocchi to the pan. Add the sweetcorn, creme fraiche, ricotta and grated cheese, and mix well until the cheese has melted to give a smooth sauce.
• Season generously with black pepper, and serve with fresh parsley.

SKILLET GNOCCHI PRIMAVERA WITH LEMON CREAM SAUCE

Steps:

• Heat butter and infused olive oils in a large skillet over medium-high heat until butter is melted. Add gnocchi and stir frequently until golden, about 3 minutes. Add garlic and shallot; cook and stir until fragrant, 1 to 2 minutes.
• Add broccoli, peas, carrots, bell pepper, zucchini, and squash; lightly saute until tender, 2 to 3 minutes. Slowly pour in broth and 1 tablespoon lemon juice; cook until heated through, about 5 minutes. Slowly add cream and 1/2 cup Parmesan cheese; mix to incorporate. Add remaining lemon juice and heat until warmed through and Parmesan is melted, about 3 minutes. Season with salt and pepper.
• Garnish each serving with tomatoes, red pepper flakes, and Parmesan.

GNOCCHI I

Steps:

• Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
• Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
• Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

GNOCCHI PRIMAVERA

Steps:

• Cook Gnocchis
• In a saute pan, add oil and on medium heat saute chopped shallots
• After 1 minute add cut red pepper, saute for 2 -3 minutes
• Add 4 oz (roughly) cream to the pan with shallots and peppers on medium-low heat, reduce for 1 -2 minutes, reduce to desired consistency. (should be a final reduction to half of original volume)
• Add 4 more oz. of cream, allow to reduce for 1 -2 minutes on medium low , add remaining cream., Romano Cheese, stir to incorporate.
• Add Salt and Pepper, spinach and arugula as well as chicken and peas.
• Toss all together
• Serve

PASTA PRIMAVERA

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.