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Potato Gnocchi Primavera




Source of Recipe


the web


List of Ingredients




2 tablespoons olive oil
½ cup coarsely chopped onion (see Tip)
2 cloves garlic, minced
1 cup small broccoli florets
2 cups sliced mushrooms
One 15-ounce can diced tomatoes, with juice
One 14-ounce can quartered artichoke hearts packed in water, drained
1 cup fat-free, low-sodium chicken broth
1 tablespoon minced fresh basil or 1 teaspoon dried basil
½ teaspoon freshly ground pepper, or to taste
Dash of salt, or to taste
16 ounces potato gnocchi
Freshly ground pepper and freshly grated Parmesan cheese for garnish

Recipe



Bring a large pot of salted water to a boil over high heat.

Heat the oil in a large nonstick sauté pan over medium-high heat. Add the onion and garlic; cook, stirring constantly, until the onion is crisp-tender, about 3 minutes. Add the broccoli; cook, stirring constantly, until it is crisp-tender, about 2 minutes. Add the mushrooms; continue cooking, stirring constantly, until they are tender, about 2 more minutes. Stir in the tomatoes with juice, artichoke hearts, chicken broth, dried basil (if using), pepper, and salt. Increase the heat to high; cook, stirring occasionally, until the broccoli is tender and the sauce thickens slightly, about 5 more minutes. Stir in the fresh basil (if using). Adjust the seasonings to taste. Cover and keep warm over very low heat.

When the sauce is nearly done cooking, add the gnocchi to the boiling water. When the water returns to a boil, stir occasionally to separate the gnocchi. Reduce the heat to medium-high and cook until the gnocchi float to the top and are tender, about 3 to 4 minutes, or according to package instructions. Drain well.

To serve, spoon the gnocchi into 4 shallow pasta bowls; top with the vegetables and sauce.


Advance preparation
Covered and refrigerated, the sauce will keep for up to 2 days. Reheat and serve over hot freshly cooked.


Serves 4.