Gnocchi all'ortolana (gnocchi with spring vegetables)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| 4 | Fresh sage leaves | |
| ½ | cup | Steamed; fresh peas |
| ½ | cup | Scallions; white part diced |
| ½ | cup | Steamed; finely diced |
| ; carrots | ||
| ½ | cup | Finely diced zucchini; green part only |
| ¼ | Broccoli rape; blanched and diced | |
| ½ | cup | Steamed fava beans |
| 1½ | cup | Chicken stock |
| 1 | Gnocchi recipe | |
| ½ | cup | Grated Parmigiano-Reggiano |
| 1 | pinch | Crushed red pepper |
Directions
Cut the butter into pieces to facilitate melting. In a skillet, distribute the butter and sage and stir over low heat. Add the vegetables and the stock, season and let simmer for a few minutes, then add the cooked gnocchi, turning gently with a wooden spoon until the gnocchi are coated with sauce and heated through, about 1-2 minutes. Transfer the sauced gnocchi to serving plates, sprinkle with Parmigiano-Reggiano and pepper, serve immediately.
Yield: 6 servings.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9254 - LIDIA BASTIANICH Converted by MM_Buster v2.0l.