Easy Vegetable Gnocchi
This recipe for easy vegetable gnocchi pairs soft, pillowy gnocchi pasta with carrots, peas and leeks for a delicious healthy supper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 6 carrots, peeled, trimmed and cut into 1 inch pieces
- 1 cup peas (fresh or thawed frozen peas both work fine)
- 1 leek, light green and white sections only, cut in half, rinsed and sliced thinly
- 6 tablespoons butter
- One 16 ounce package potato gnocchi
- Chopped fresh herbs for garnish (thyme, basil, parsley, etc)…optional!
- 1/2 cup grated Parmesan cheese
- Salt and pepper
Instructions
- Simmer the carrots in a pot of boiling water for 8 minutes or until just getting tender. Add peas to the carrots and simmer for another 2 minutes. Drain and set aside.
- Melt 1 tablespoon of the butter in a large skillet on medium-high heat. Add leek and saute until tender, about 3-5 minutes. Scoop out and set aside.
- Add remaining butter and gnocchi and sauté about 5-10 minutes or until lightly browned, turning from time to time.
- Add peas, carrots and leeks and stir until warmed through. Toss in herbs and season with salt and pepper.
- Divide among plates, sprinkle on Parmesan and serve.
Notes
- Gnocchi: You can find these little potato pasta pillows in the dairy section of your supermarket, and sometimes in the freezer section. They are deceptively small…trust me when I say they are filling in all the good ways!
- Veggies: You can swap in pretty much any veggie that you love – asparagus, squash…as long as you saute it for long enough for it to get tender (or pre-cook it before adding it to the pan) any veggie will be perfect!
- Herbs: I sometimes toss in a handful of fresh thyme or parsley or basil right at the end. This is an optional but delicious step.