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Gnocchi are small Italian potato dumplings. They are soft like pillows, just melt in your mouth and to top it all off, they cook in a snap. I bought dried gnocchi from our local Farmer’s market and this recipe was on the package. I made it the same day since I had all the ingredients and I wanted to see how the dish was going to turn out right away.

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Gnocchi Primavera Yum
Gnocchi Primavera
Course noodles pasta
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 10 oz . pkgs Gnocchi of
  • 1 Onions – medium, thinly sliced
  • 2 Carrots – medium, diced
  • 2 Zucchini – medium, diced
  • 1 cup Tomato Crushed
  • 2 cloves Garlic – minced
  • ¼ tsp Red Pepper flakes
  • 1 sprig Rosemary – fresh or 1 tsp dried
  • Parsley – to garnish
  • to taste Salt Pepper &
Course noodles pasta
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 10 oz . pkgs Gnocchi of
  • 1 Onions – medium, thinly sliced
  • 2 Carrots – medium, diced
  • 2 Zucchini – medium, diced
  • 1 cup Tomato Crushed
  • 2 cloves Garlic – minced
  • ¼ tsp Red Pepper flakes
  • 1 sprig Rosemary – fresh or 1 tsp dried
  • Parsley – to garnish
  • to taste Salt Pepper &
Gnocchi Primavera
Instructions
  1. Cook gnocchi according to package directions. As I already said these take a snap, all you have to do is drop gnocchi into boiling water and the pasta is ready as soon as they float to the top. Just remove with a slotted spoon into a colander and keep aside till the sauce is ready.
  2. In a large skillet, heat 2 tbsp olive oil on medium flame. Add onions and red pepper flakes and sauté till the onions turn transparent and slightly browned at the edges.
  3. Add garlic, carrots and zucchini; cover and cook till the veggies are tender about 8-10 minutes.
  4. Add tomatoes and rosemary; cover again and cook for another 5-6 minutes, till the tomatoes don’t smell raw anymore. Season with salt and pepper; remove the fresh rosemary sprig (if using). Slowly drop in the gnocchi into the sauce. Serve warm with a sprinkle of parmesan cheese.
Recipe Notes

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4 thoughts on “Gnocchi Primavera”

  1. I like the idea of a primavera sauce with the Gnocchi…..so far, I’ve only had the marinara sauce with it…and yes, they are indeed pillowy soft and they melt in the mouth! Looks good.

    trupti
    the spice who loved me

  2. The gnocchi is looking delicious, it will be my first time with this Pasta & will try your version for it!

    The new look is great BTW!

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