Gnocchi Primavera Parmesan Sauce (Print Version)
# Ingredients:
01 -
2 tsp extra virgin olive oil
02 -
3 cloves garlic, finely diced
03 -
1 cup asparagus, cut into 2cm pieces
04 -
1 cup frozen peas
05 -
1 cup frozen chopped spinach
06 -
2 tbsp fresh chives, finely diced
07 -
500 g packet of gnocchi
→ Creamy Parmesan Sauce
08 -
1/2 cup low fat milk
09 -
3/4 cup finely grated parmesan cheese
10 -
1/3 tsp finely grated lemon rind
# Instructions:
01 -
Fill a large pot with water, place over high heat and bring to the boil.
02 -
Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the garlic to the skillet and cook for 1 minute or until lightly golden and fragrant.
03 -
Add the asparagus to the skillet and cook for 2 minutes. Then, add the frozen spinach and peas into the skillet. Cook for 1 minute or until the spinach has softened.
04 -
Pour the milk into the skillet, bring it to a gentle simmer, and then remove it from the heat.
05 -
Pour the gnocchi into the boiling pot of water. Once most of the gnocchi has risen to the top of the water, cook for a further 2-3 minutes. Transfer the cooked gnocchi to the skillet using a slotted spoon and stir to mix. Add the lemon rind to the skillet and give a quick stir through.
06 -
Sprinkle the parmesan cheese over the gnocchi and stir for 2-3 minutes or until it melts to create a creamy sauce.
# Notes:
01 -
For best results, use fresh asparagus in season
02 -
Thaw frozen spinach before cooking for more even results
03 -
Store-bought or homemade gnocchi both work well in this recipe
04 -
Full-fat milk can be substituted for a richer sauce
05 -
Freshly grated parmesan provides the best flavor and melting properties