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Gnocchi: Gnocchi with Spring Vegetables

Source of Recipe

LIDIA BASTIANICH


List of Ingredients

1 cup butter
4 fresh sage leaves
1/2 cup steamed -- fresh peas
1/2 cup scallions -- white part diced
1/2 cup steamed -- finely diced carrots
1/2 cup finely diced zucchini -- green part only
1/4 broccoli rabe -- blanched and diced
1/2 cup steamed fava beans
1 1/2 cups chicken stock
1 gnocchi recipe
1/2 cup grated Parmigiano-Reggiano
1 pinch crushed red pepper


Recipe

Cut the butter into pieces to facilitate melting. In a skillet, distribute the butter and sage and stir over low heat. Add the vegetables and the stock, season and let simmer for a few minutes, then add the cooked gnocchi, turning gently with a wooden spoon until the gnocchi are coated with sauce and heated through, about 1-2 minutes. Transfer the sauced gnocchi to serving plates, sprinkle with Parmigiano-Reggiano and pepper, serve immediately. Yield: 6 servings.