Spring Vegetable Gnocchi
Spring Vegetable Gnocchi
This easy gnocchi recipe can be made in under 30 minutes and is topped with mushrooms, sweet corn, snow peas, and asparagus.
Ingredients
- 1 Cup Dehydrated potato flakes
- 1 Cup Hot water
- 1 Large egg beaten
- 1 ½ Cups All purpose flour
- ½ Teaspoon Kosher salt
- ½ Teaspoon Freshly ground black pepper
- Simmering water for cooking the gnocchi as needed
- 3 Tablespoons Olive oil extra virgin
- ½ Cup Button mushrooms cut into quarters
- ¼ Cup Sweet corn frozen or fresh
- ½ Cup Snow peas
- ½ Cup Asparagus chopped
- 1 Teaspoon Kosher salt
- ½ Teaspoon Freshly ground black pepper
- ½ Cup Fresh basil
- Freshly squeezed lemon juice optional, as needed
Instructions
- Place potato flakes in a large bowl. Stir in boiling water; add egg and stir. Stir in flour, do not overwork the flour or the gnocchi will get tough. On a lightly floured surface, knead 10-12 times, forming a soft dough.
- Divide dough into four portions. On a floured surface, roll each portion into ½-in.-thick ropes; cut into ¾-in. pieces. Press and roll each piece with a lightly floured fork.
- In a large saucepan, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon onto a baking sheet or a large plate to cool slightly while you sauté the vegetables.
- In a large sauté pan heat the olive oil over medium-high heat and cook the mushrooms for 4-5 minutes stir occasionally until they are nice and golden. At this point add in the corn, snow peas and asparagus and season with salt and pepper. Sauté the vegetables for 2-3 minutes or until the asparagus and snow peas are tender and bright green. Add the chopped fresh basil.
- Add the gnocchi and gently toss with the warm vegetables being careful not to break the delicate gnocchi.
- Serve the gnocchi with some freshly squeezed lemon juice if desired.
Nutrition
Calories: 360kcalCarbohydrates: 52gProtein: 9gFat: 13gCholesterol: 45mgSodium: 860mgPotassium: 195mgFiber: 3gSugar: 2gVitamin C: 11mg