Name: Gnocchi Primavera
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb gnocchi; 2 tbsp olive oil; 2 garlic cloves, minced; 1 small zucchini, diced; 1 yellow bell pepper, diced; 1 cup cherry tomatoes, halved; 1 cup fresh asparagus, cut into 1-inch pieces; 1/2 cup peas (fresh, or thawed if frozen); Salt and pepper, to taste; 1/4 tsp red pepper flakes (optional, for a little heat); 1/2 cup grated Parmesan cheese (optional, for garnish); Fresh basil or parsley, chopped, for garnish

Instructions

Cook the gnocchi. Bring a large pot of salted water to a boil and cook the gnocchi according to the package directions, usually 2 to 3 minutes, until they float. Drain and set aside.
Sauté the garlic. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute, until fragrant, without letting it burn.
Cook the vegetables. Add the zucchini and bell pepper and cook for 3 to 4 minutes, until they start to soften. Add the asparagus and cook for another 2 to 3 minutes. Add the tomatoes and peas and cook just until the tomatoes soften slightly and the peas are hot, about 2 minutes.
Combine and season. Add the gnocchi and toss gently to coat in the garlic oil. Season with salt, pepper, and red pepper flakes (if using).
Serve. Garnish with Parmesan and basil or parsley, and serve hot.

Notes

Works as a main dish, or alongside grilled chicken or fish.