Gnocchi With Spring Vegetables and Basil
Updated Oct. 7, 2020
- Total Time
- 2 hours, plus at least 3 hours’ cooling and freezing
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3large russet baking potatoes, preferably organic
- 4tablespoons, approximately, all-purpose flour, preferably organic
- 2tablespoons olive oil
- 6carrots, peeled, trimmed and cut in thirds
- 2cups shelled peas, fresh or thawed frozen
- 6tablespoons unsalted butter
- 12basil leaves, slivered
- Sea salt
- Ground black pepper
Nutritional analysis per serving (6 servings)
373 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 8 grams protein; 743 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Steam potatoes over boiling water until tender, 50 to 60 minutes. Cool for 2 hours. Break up potatoes and use a food mill or ricer to mash them into a bowl. Peeling is not necessary with these tools, but the potatoes can be peeled if desired. Dust a smooth work surface with 1 tablespoon flour and scoop potatoes on top. Dust potatoes with remaining flour and dribble a tablespoon of the oil on top. With your hands, work the potatoes, kneading lightly, about 5 minutes until they come together to make a soft dough. Add a bit more flour if needed. Let it rest 10 minutes.
- Step 2
Divide the dough into four balls. Roll out each into a strand 1-inch thick, then use a knife or pastry scraper to cut into 1-inch pieces of gnocchi. Place on one or more parchment-lined trays and freeze at least 1 hour. When hard, remove as many as desired for cooking and transfer the rest to a plastic bag for freezing up to one month.
- Step 3
Cook carrots in simmering water 12 minutes, until tender. Scoop out with a slotted spoon and cut in bite-size pieces. If using fresh peas, add to water, cook about 2 minutes, until tender, and drain. Melt butter with 1 tablespoon oil in a large skillet on medium-high heat. Add frozen gnocchi and sauté about 3 minutes, turning gnocchi frequently, until lightly browned. Add peas and carrots and cook about 2 minutes more. Toss in basil leaves and season with salt and pepper.
Private Notes
Comments
Y’all know we’re making this with store-bought gnocchi, right?
Based on the description it sounds like the gnocchi are added uncooked and frozen to the pan? Is that really correct? I have not seen a recipe where they're not boiled first.
I really really hate it when the recipe that is pictured is not the EXACT recipe that is written. That sure looks like Parmesan on top! Yet none is listed in the recipe.
Very adaptable and a very fast and delicious dinner. Start with store bought gnocchi, which is added to olive oil and butter. When the gnocchi are starting to brown add diced zucchini and halved cherry tomatoes (or whatever veggies you like). Add salt and pepper and sone grated garlic. Cook until everything is done to your liking. Stir in a lot of chopped basil. Serve topped with grated Parmesan.
Added diced sweet potato. Cut the butter in half. Added red pepper flakes. Still could’ve used a little more punch.
I liked this, using pre-made, shelf-stable gnocchi. But my husband said the gnocchi was heavy and doughy. So next time I will boil the gnocchi as traditionally done before browning in the pan and see whether that makes a difference.