Spring Vegetable Gnocchi
Servings: 4 people
A light yet flavorful dish perfect for your next get together!
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Ingredients
- 1 cup Dehydrated Potato Flakes
- 1 cup Hot Water
- 1 each Large Egg beaten
- 1-1/2 cups All Purpose Flour
- ½ teaspoon Kosher Salt
- ½ teaspoon Freshly Ground Black Pepper
- As Needed Simmering Water for cooking the gnocchi
- 3 tablespoons Extra Virgin Olive Oil
- ½ cup Button Mushrooms cut into quarters
- ¼ cup Frozen or Fresh Sweet Corn
- ½ cup Snow Peas
- ½ cup Chopped Asparagus
- 1 teaspoon Kosher Salt
- ½ teaspoon Freshly Ground Black Pepper
- ½ cup Fresh Basil
- As Needed Freshly Squeezed Lemon Juice optional
Instructions
- Place potato flakes in a large bowl. Stir in boiling water; add egg and stir. Stir in flour, do not overwork the flour or the gnocchi will get tough. On a lightly floured surface, knead 10-12 times, forming a soft dough.
- Divide dough into four portions. On a floured surface, roll each portion into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
- In a large saucepan, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon onto a baking sheet or a large plate to cool slightly while you sauté the vegetables.
- In a large sauté pan heat the olive oil over medium-high heat and cook the mushrooms for 4-5 minutes stir occasionally until they are nice and golden. At this point add in the corn, snow peas and asparagus and season with salt and pepper. Sauté the vegetables for 2-3 minutes or until the asparagus and snow peas are tender and bright green. Add the chopped fresh basil.
- Add the gnocchi and gently toss with the warm vegetables being careful not to break the delicate gnocchi.
- Serve the gnocchi with some freshly squeezed lemon juice if desired.
