Ingredients:
– 1 pound (450g) potato gnocchi (store-bought or homemade)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1 cup asparagus, cut into 1-inch pieces
– 1 cup zucchini, diced
– 1 cup bell peppers, diced (any color)
– 1/2 cup peas (fresh or frozen)
– 1/4 cup vegetable broth
– 1/4 cup heavy cream or dairy-free alternative
– 1/4 cup grated Parmesan cheese (optional for garnish)
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Red pepper flakes (optional for a bit of heat)
Instructions:
1. Cook the Gnocchi:
– Bring a large pot of salted water to a boil.
– Add the gnocchi and cook according to the package instructions, usually until they float to the top (about 2-3 minutes).
– Drain the gnocchi and set aside.
2. Sauté the Vegetables:
– In a large skillet, heat the olive oil over medium heat.
– Add the chopped onion and cook until translucent, about 3-4 minutes.
– Add the minced garlic and cook for another 1-2 minutes until fragrant.
– Add the cherry tomatoes, asparagus, zucchini, and bell peppers to the skillet. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
– Stir in the peas and cook for an additional 2 minutes.
3. Combine the Ingredients:
– Add the cooked gnocchi to the skillet with the vegetables.
– Pour in the vegetable broth and heavy cream. Stir to combine and cook for 2-3 minutes until everything is heated through and the sauce thickens slightly.
– Season with salt, pepper, and red pepper flakes if using.
4. Finish and Serve:
– Remove the skillet from heat and stir in the fresh basil.
– Serve the gnocchi primavera hot, garnished with grated Parmesan cheese if desired.
