Ricotta Gnocchi with Spring Vegetables in Broth
By @kellysalwayscooking
Adapted from Eating Well
Serves 4
Ingredients:
Instructions:
Bring a large pot of salted water to a boil. Heat a deep saute pan over medium heat while the water is coming to a boil. Add the olive oil to the pan, then add the leeks and saute until softened and starting to brown. Add the peas and the beans and cook until tender. Add vegetable broth to the pan and stir to combine. Cook for a few minutes until the broth reduces slightly. Add spinach, stir and allow to wilt. Season to taste with salt and pepper, and reduce heat to low. When water comes to a boil, add gnocchi, stir, and cook for 45 seconds. Remove from the pan and add to the pot of vegetables. Stir to coat, and continue stirring over low heat for one more minute until everything comes together nicely. Season to taste with salt and pepper. Serve with shaved parmigiano reggiano.
Adapted from Eating Well
Serves 4
Ingredients:
- 1 lb ricotta gnocchi
- 1 tablespoon extra virgin olive oil
- 2 leeks, sliced, cleaned, and dried
- 1 c fresh or frozen peas
- 1 c frozen lima beans
- 2 c vegetable broth
- 3 c baby spinach
- salt & pepper
- shaved parmigiano reggiano for serving
Instructions:
Bring a large pot of salted water to a boil. Heat a deep saute pan over medium heat while the water is coming to a boil. Add the olive oil to the pan, then add the leeks and saute until softened and starting to brown. Add the peas and the beans and cook until tender. Add vegetable broth to the pan and stir to combine. Cook for a few minutes until the broth reduces slightly. Add spinach, stir and allow to wilt. Season to taste with salt and pepper, and reduce heat to low. When water comes to a boil, add gnocchi, stir, and cook for 45 seconds. Remove from the pan and add to the pot of vegetables. Stir to coat, and continue stirring over low heat for one more minute until everything comes together nicely. Season to taste with salt and pepper. Serve with shaved parmigiano reggiano.
