Recipes Nugget Markets Signature Recipes
Spring Veggie Mini Gnocchi
- Prep time
- 10 minutes PT10M
- Cook time
- 15 minutes PT15M
- Yield
- 3–4 servings
- Difficulty
Asparagus, gnocchi, peppers and pesto come together to create this spectacular spring entrée. Make your own basil pesto to take it over the top!
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 pound mini gnocchi
- 1 tablespoon canola oil
- 12 asparagus spears, bias cut to 1-inch pieces
- ½ cup English peas
- 2 garlic cloves, minced
- ¼ cup white wine
- ½ cup basil pesto
- 2 ounces grated Parmesan cheese
Preparation
Char bell peppers over an open flame for 5–8 minutes, until completely black. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes.
After steaming, remove the blackened skin from the peppers by scraping with a knife or running under cold water. Remove stems and seeds, then julienne peppers and set aside.
Bring a medium pot of salted water to a boil and prepare mini gnocchi according to instructions on the package.
Heat a 12-inch frying pan over medium-high heat, then add canola oil. Once oil shimmers, add asparagus and English peas and sauté 2–3 minutes, until bright green. Add minced garlic and sauté 30–45 seconds, being careful not to burn the garlic.
Deglaze the pan with white wine, then add the roasted peppers and pesto and swirl to combine. Remove from heat, add cooked gnocchi and toss until evenly coated and well combined.
Serve immediately in a pasta bowl topped with grated Parmesan.
Techniques used in this recipe:
- deglaze
- deglaze: to use a liquid, such as wine, water, or stock, to dissolve food particles and/or caramelized drippings left in a pan after roasting or sauteing.
- julienne
- julienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square.