Gnocchi with Spring Vegetables
- 2-3 stems of kale (or 2 cups/500 mL kale leaves)
- 1 lb (450g) fresh asparagus
- 1 tsp (5 mL) olive oil
- 1 garlic clove
- 8 oz (250 g) stringless sugar snap peas
- ¼ tsp (1 mL) salt
- 1 cup (250 mL) vegetable broth
- ⅓ cup (75 mL) milk
- 16 oz (450 g) potato gnocchi
- 1 lemon
- 4 oz (125 g) fresh mozzarella cheese (approximately ½ ball), torn into pieces
- ¼ cup (50 mL) loosely packed fresh mint leaves
Cut off the woody ends of the asparagus and then cut them into 2" (5-cm) pieces; set aside.
Heat the oil in the 12" (30-cm) Executive Nonstick Skillet over medium heat for 3–5 minutes. Press the garlic into the pan using the Garlic Press. Cook and stir for 15–30 seconds, or until the garlic is fragrant. Add the kale, asparagus, snap peas, and salt. Cook and stir for 2–3 minutes.
Add the broth, milk, and gnocchi, and stir to combine. Bring to a boil, uncovered, over medium-high heat.
Reduce the heat to low, cover, and simmer for 4–6 minutes, or until the vegetables are crisp-tender and the gnocchi is cooked through.
Meanwhile, zest the lemon with the Microplane® Zester. Juice the lemon to measure 1 tbsp (15 mL).
Remove the skillet from the heat. Add the lemon zest and juice, then top with the fresh torn mozzarella. Use the Herb Mill to grate the mint over the gnocchi.
- 6 servings
Nutrients per serving:
U.S. Nutrients per serving (1¼ cups/300 mL): Calories 240, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 510 mg, Carbohydrate 38 g, Fiber 5 g, Sugars 4 g, Protein 10 g
Instead of mozzarella, try fresh burrata cheese. Burrata is an Italian cheese with an outer shell made of mozzarella and a creamy center. To use it as a substitute, cut the cheese in half and use half of the creamy center as a replacement for the milk to make the sauce. Then cut up the remaining cheese and stir it into the gnocchi.
Don’t let kale stems go to waste! Add them to smoothies or thinly slice them and add to your favorite salads.