Gnocchi with Spring Vegetables
Fluffy gnocchi paired with fresh, crisp veggies (and a sprinkle of cheese) is a beautiful, easy meal you can make any time of year.
- 2 cups (500 mL) kale leaves, coarsely chopped
- 1 lb (450g) fresh asparagus, trimmed and cut into 2" (5-cm) pieces
- 1 tsp (5 mL) olive oil
- 1 garlic clove, pressed
- 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, chopped
Heat the oil in the 5-qt. (4.7-L) Nonstick Saute Pan over medium heat for 2–3 minutes. Add the garlic to the pan. 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. Then juice the lemon to measure 1 tbsp (15 mL).
Remove the skillet from the heat. Add the lemon zest and juice, and top with the mozzarella and mint leaves.
- 6 servings of (1¼ cups/300 mL)
Nutrients per serving:
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 (includes 0 g added sugars), 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.