Potato Gnocchi with Roasted Garlic Oil and Summer Veggies
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Potato Gnocchi with Roasted Garlic Oil and Summer Veggies

Prep time: 30 minutes • Serves: 3 – 4

1 lb. (frozen gnocchi) potato gnocchi
4 cloves (sliced thin strips) fresh garlic
4 stalks (trimmed & blanched) asparagus
1/3 cup frozen peas
1/3 cup frozen pearl onions
1/4 cup (cut in half) grape tomatoes
1 (juice from) fresh lemon
1/4 cup (cut into strips) raddichio
1 tbsp (chopped) parlsey
1/4 cup olive oil
2 tsp kosher salt
1 tsp black pepper

1.Bring a two quarts of water to a boil with a touch of salt and add the gnocchi into the water. Boil for about 4 minutes until the gnocchi are hot and have grown slightly in size. Drain from the water, add some cool water to chill and chill completely in the refrigerator.

2.In a saute pan at medium heat add the olive oil and garlic. Toast the garlic slightly for just about a minute to add a little color and then add the vegetables. Saute for a few minutes and then add the gnocchi.

3.Continue cooking until the gnocchi are hot. Season everything with salt and pepper, add the lemon juice and toss with the chopped parsley.

4.If you wish to add cheese, then shaved parmesan would be an excellent choice otherwise the dish is vegetarian. Enjoy!!