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5.0 from 3 votes

Spring Vegetable Gnocchi

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 618 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Gnocchi
  • 1 ½ pounds baking potatoes , (2 large Idaho russets)
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon fresh grated nutmeg
  • 2 egg yolks , beaten
  • ¾ cup all-purpose flour , plus more for dusting
  • 1 cup grated Parmesan cheese
For the Sauce
  • 1 tablespoon olive oil
  • 1 leek , white parts only, thinly sliced
  • 6 ounces baby brown mushrooms , quartered
  • 3 cloves garlic , minced
  • 2 cups half and half
  • 1 pound skinny asparagus , trimmed and cut in 1-inch lengths
  • ¾ cup petite green peas
  • 1 teaspoon lemon zest
  • ¼ cup basil , thinly sliced
  • Kosher salt and freshly ground black pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Scrub the potatoes and poke all over with a fork then place on a baking sheet lined with foil and bake for about 1 hour and 15 minutes or until potatoes are fork tender. Slice the potatoes in half lengthwise until cool enough to handle.
  2. Scoop out the potato flesh with a spoon and press the flesh through a ricer. Measure 3 cups of potatoes into a pile onto a work surface. Sprinkle the potatoes with kosher salt, nutmeg and drizzle the egg yolks. Dust with ½ cup flour. Using a bench scraper, gently fold the flour into the potatoes and egg yolks.
  3. Dust the dough with the remaining ¼ cup flour and the parmesan cheese. Lift, fold and press with the scraper until most of the flour and cheese is mixed in. Press the dough into a ball. Scrape the work surface clean with the bench scraper and then dust with more four.
  4. Fold and knead the dough with your hands on the work surface for two turns.
  5. Layer a baking sheet with parchment paper and sprinkle with flour. Quarter the dough and then roll ¼ of the of the dough into a ¾ inch wide rope. Cut into 1-inch pieces with the bench scraper and place on the baking sheet. Repeat with the remaining dough. Place the dough in the refrigerator until ready to cook.
  6. Meanwhile, heat olive oil in a large skillet over medium high heat. Add leeks and mushrooms and cook for 4 minutes, stirring occasionally. Add garlic and cook for 1 minute then add half and half and cook for 5 minutes or until sauce has reduced by half. Turn heat to low and mix in parmesan cheese, peas, lemon zest and season with kosher salt and freshly ground pepper. Cook for an additional minute or until cheese is melted and peas are heated through.
  7. Bring a large stockpot of water to a boil. Salt the water for flavor. Cook the gnocchi in the gently boiling water just until they float to the surface, about 1 ½ minutes. Using a slotted spoon, transfer the gnocchi to the skillet with the sauce. Add the asparagus to the hot water, cook for 3 minutes then transfer to gnocchi with slotted spoon, add the basil and gently fold to coat. Season to taste with more salt and pepper and garnish with additional parmesan cheese and basil if desired.

Notes

  • adapted from Rachael Ray magazine and Cooking Light
  • Rachael Ray magazine
  • Cooking Light

Nutrition Information

Calories 618kcal (31%) Carbohydrates 69g (23%) Protein 26g (52%) Fat 28g (43%) Saturated Fat 15g (75%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 164mg (55%) Sodium 1328mg (55%) Potassium 1474mg (42%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 2292IU (46%) Vitamin C 32mg (36%) Calcium 505mg (51%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 618

% Daily Value*

Calories 618kcal 31%
Carbohydrates 69g 23%
Protein 26g 52%
Fat 28g 43%
Saturated Fat 15g 75%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Cholesterol 164mg 55%
Sodium 1328mg 55%
Potassium 1474mg 31%
Fiber 7g 28%
Sugar 7g 14%
Vitamin A 2292IU 46%
Vitamin C 32mg 36%
Calcium 505mg 51%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.