Gnocchi primavera

Recipe: Gnocchi primavera


  • 1 x 500g pkt potato gnocchi
  • 80g (1/2 cup) frozen peas
  • 1 zucchini, halved lengthways, cut into batons
  • 100g snow peas, trimmed
  • 200g broccoli, cut into small florets
  • 1 bunch asparagus, woody ends trimmed, halved crossways
  • 60g (1/4 cup) basil pesto
  • 300ml light thickened cream
  • Shaved parmesan, to serve


  1. Cook the gnocchi in a large saucepan of salted boiling water for 1 minute. Add peas, zucchini, snowpeas, broccoli and asparagus.
  2. Cook for 4 minutes or until the gnocchi is tender and the vegetables are tender crisp. Drain. Place the pesto and cream in the pan over low heat.
  3. Stir until heated through. Add the gnocchi mixture. Season with salt and pepper. Toss to combine.
  4. Divide among serving dishes and top with parmesan to serve.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)