Gnocchi Primavera Best Dishes

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Gnocchi Primavera

"Potato gnocchi with great crisp greens and basil make a scrumptious, rustic meal."

Ingredients :

1/2 cup freshly grated Parmesan cheese, divided
1 teaspoon olive oil
2 tablespoons pine nuts
1 (16 ounce) package potato gnocchi
2 tablespoons olive oil, divided
1 zucchini, chopped
12 clean mushrooms, cleaned and stems trimmed
12 grape tomatoes
10 torn fresh basil leaves

Instructions :

Prep : 10M	Cook : 4M	Ready in : 30M

Spray a nonstick skillet with cooking spray, and place over medium-low warmth. Place approximately 2 tablespoons of Parmesan cheese at a time into the skillet. Cook till the cheese melts into a thin circle, starts offevolved to bubble, and browns at the rims, about 1 minute. Flip the crisp, and brown the alternative facet for about 30 seconds. Remove the crisp to a plate to cool. Make 3 extra cheese crisps the same way.
Heat 1 teaspoon of olive oil in a skillet over medium warmth, and cook dinner and stir the pine nuts until gently toasted and aromatic, about three mins. Remove the pine nuts from the skillet and set aside.
Cook the gnocchi in line with the bundle instructions, and drain them in a colander set in the sink.
Pour 1 tablespoon of olive oil in a large skillet over high warmth, and cook and stir the zucchini just until seared, approximately 2 mins; remove the zucchini from the pan. Reduce the heat to medium, and cook dinner and stir the mushrooms inside the identical pan, till they begin to give up their juices but are still firm, approximately 5 mins. Drain the juices. Return the zucchini to the pan; add the tomatoes, torn basil leaves, toasted pine nuts, tired gnocchi, and the remaining 1 tablespoon olive oil, and stir a few instances to mix and heat thru.
To serve, divide gnocchi amongst four plates, and serve every plate topped with a Parmesan cheese crisp.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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