One-Pan Gnocchi Primavera Delight

$- 1 package (16 oz) potato gnocchi - 1 cup cherry tomatoes, halved - 1 bell pepper, chopped - 1 medium zucchini, sliced - 1 cup asparagus, trimmed - 1 cup fresh baby spinach - 3 cloves garlic, minced - 2 tablespoons extra virgin olive oil - 1 teaspoon Italian seasoning blend - Salt and pepper - 1/4 cup grated Parmesan cheese (optional) - Fresh basil leaves for garnish Gather these ingredients to make your one-pan gnocchi primavera. The gnocchi are the star here, soft and fluffy. Cherry tomatoes add a sweet burst. The bell pepper gives crunch and color. Zucchini brings a mild taste that works well. Asparagus adds a nice green touch, while spinach wilts down to add more nutrients. The seasonings elevate the dish. Garlic gives a lovely aroma. Three cloves will do the trick. Extra virgin olive oil adds richness and helps cook the veggies. Italian seasoning brings warmth and depth. A sprinkle of salt and pepper boosts all the flavors. For those who love cheese, adding Parmesan can make it even better. Finally, fresh basil leaves on top give a bright finish. Using fresh, high-quality ingredients makes a big difference in taste. So, choose ripe tomatoes and vibrant greens. Your one-pan meal will shine with fresh flavors! {{ingredient_image_2}} First, find a large skillet. Heat two tablespoons of extra virgin olive oil over medium heat. Once the oil shimmers, add three cloves of minced garlic. Sauté the garlic for about thirty seconds. You want it fragrant but not brown. Next, add your chopped bell pepper, sliced zucchini, and cut asparagus. Stir these veggies for five to seven minutes. They should be tender and bright. This step brings out their natural flavors and colors. Now it’s time to add flavor! Toss in one cup of halved cherry tomatoes and one package of potato gnocchi. Stir everything together gently. Season the mix with one teaspoon of Italian seasoning, salt, and pepper to taste. This blend really ties the dish together. Pour in half a cup of water or vegetable broth. This will help cook the gnocchi. Cover the skillet with a lid and let it simmer for about five minutes. You want the gnocchi to puff up and become fluffy. After the gnocchi are ready, remove the lid. Fold in one cup of fresh baby spinach and stir gently. The spinach will wilt quickly and add a lovely green touch to your dish. Enjoy the bright flavors and the ease of this one-pan meal! To get the best gnocchi, watch the cooking time. You want them soft but not mushy. Cook for about 5 minutes after adding them to the skillet. If you see them floating, they are ready. Keep your veggies bright and crunchy by sautéing them just right. Don’t overcook them! The bell pepper and zucchini should stay colorful and firm. Stir them often and add them in this order: bell pepper, zucchini, and asparagus. You can make this dish even tastier with different seasonings. Try adding red pepper flakes for heat or lemon zest for brightness. Don't be shy to experiment! For protein lovers, add cooked chicken or shrimp. Just toss them in the skillet with your veggies. They will soak up all the lovely flavors. For a lovely dish, serve the gnocchi in deep bowls. Drizzle some extra olive oil on top. A sprinkle of Parmesan cheese adds a nice touch. Garnish with fresh basil leaves. They not only look great but also add a fresh taste. Enjoy making this meal as beautiful as it is delicious! Pro Tips Choosing Your Veggies: Feel free to mix and match your favorite seasonal vegetables for a personalized touch and added nutrition. Gnocchi Cooking Time: Keep an eye on the gnocchi as they cook; they are ready when they float to the surface of the liquid. Herb Variations: Experiment with different herbs like thyme or oregano to create unique flavor profiles in your dish. Make Ahead: You can prepare the vegetables in advance and store them in the fridge, making dinner prep quicker on busy nights. {{image_4}} You can change up the veggies in this dish for a fresh taste. Use seasonal vegetables like butternut squash in fall or peas in spring. You can also add more greens for nutrition. Try kale or broccoli for a nice crunch. Different colors make the dish look great. Bright orange carrots or purple eggplant can really pop! If you want a vegan dish, skip the cheese. Use vegetable broth instead of water for flavor. You can also make this dish gluten-free. Just choose gluten-free gnocchi. For low-carb options, switch to cauliflower gnocchi. This keeps the dish light but still filling. Everyone can enjoy it no matter their diet! For extra flavor, think about adding sauces. A light broth-based sauce keeps it fresh. If you like creamy sauces, try a bit of heavy cream. You can also mix in pesto for a rich taste. This will give your gnocchi primavera a whole new twist! Choose the sauce that suits your mood. To keep your gnocchi fresh, store it in an airtight container. Place it in the fridge right after your meal. It stays good for up to three days. When reheating, use a skillet over low heat. Add a splash of water or broth to keep it moist. Stir gently until heated through for the best flavor. You can freeze leftover gnocchi primavera. First, let the dish cool down. Then, place it in a freezer-safe container. Make sure to leave some space for expansion. This dish stays fresh for about two months. To thaw, move it to the fridge overnight. Reheat it in a skillet with a bit of water. This helps maintain its soft texture. For easy meals, prep your ingredients ahead of time. Chop your veggies and store them in bags or containers. This way, you can quickly throw them in the pan on busy nights. You can also cook the gnocchi in advance. Just store them separately from the veggies. When you are ready, combine and heat for a fast, tasty meal. I recommend using potato gnocchi for this dish. You can find it in any store. Look for a package labeled "potato gnocchi" in the pasta aisle. If you want to make it from scratch, that’s great too. Homemade gnocchi can add a special touch. Just keep the dough light and fluffy for the best results. One-pan gnocchi primavera lasts about three to four days in the fridge. Make sure to store it in an airtight container. Signs of spoilage include a bad smell or mold. If you see either, it’s best to throw it away. Always trust your senses when it comes to food safety. Yes, you can make this dish ahead of time. Prepare all the veggies and gnocchi as normal. Store them in the fridge, but don’t add the spinach until you are ready to serve. When you're ready, just heat it up and add the spinach. This way, it stays fresh and colorful. Enjoying a quick meal has never been easier! This recipe for one-pan gnocchi primavera highlights fresh veggies and simple steps. You learned about the key ingredients, cooking methods, and ways to personalize your dish. Remember, you can swap vegetables and adjust seasonings to suit your taste. Feel free to store leftovers for quick meals. Making this dish in advance can save time throughout your week. With these tips, you can create a colorful and tasty meal that will please everyone. Enjoy experimenting and making it your own!$

One-Pan Gnocchi Primavera Delight

A vibrant and easy one-pan dish featuring potato gnocchi and fresh vegetables.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

16 oz potato gnocchi
1 cup cherry tomatoes, halved
1 whole bell pepper, chopped
1 medium zucchini, sliced
1 cup asparagus, trimmed and cut
1 cup fresh baby spinach
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 teaspoon Italian seasoning blend
to taste salt and pepper
1/4 cup freshly grated Parmesan cheese
to taste fresh basil leaves, for garnish

Instructions

In a large skillet, heat the olive oil over medium heat until shimmering.
Add the minced garlic to the hot oil and sauté for approximately 30 seconds, stirring frequently until the garlic is fragrant but not browned.
Introduce the chopped bell pepper, sliced zucchini, and cut asparagus to the skillet. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they are tender and vibrant.
Next, add the halved cherry tomatoes to the skillet and cook for an additional 3 minutes, stirring gently until they begin to soften and release their juices.
Carefully add the potato gnocchi to the skillet and stir to combine with the sautéed vegetables. Season the mixture with the Italian seasoning, salt, and pepper to taste.
Pour in 1/2 cup of water or vegetable broth, which will help cook the gnocchi. Cover the skillet with a lid and let it simmer for about 5 minutes, or until the gnocchi are cooked through and have a fluffy texture.
Once the gnocchi is ready, remove the lid and fold in the baby spinach. Stir gently until the spinach wilts and brightens in color.
For an extra burst of flavor, if desired, sprinkle the freshly grated Parmesan cheese over the dish and stir to incorporate.
Taste the dish and adjust the seasoning with additional salt and pepper if needed.
Finally, serve your delightful primavera gnocchi garnished with fresh basil leaves for a pop of color and a hint of herbal freshness.

Notes

For an appealing presentation, serve the gnocchi in deep bowls, drizzling a little extra olive oil on top and adding a sprinkle of Parmesan and a few basil leaves for garnish.

Keyword easy recipe, gnocchi, one-pan meal, vegetables