What makes something primavera?

The word primavera means "Spring" in Italian. In cooking recipes, dishes labeled as "primavera" feature a variety of fresh, seasonable vegetables, showcasing the fresh, vibrant colors of the spring Season.

Is gnocchi a pasta or potato?

Gnocchi is often grouped in the pasta category as it is typically served as traditional pasta, but it is more of an Italian potato dumpling. In addition to serving them in flavorful sauces, gnocchi can be added to soups, such as this Vegan Chicken Gnocchi Soup !

What do I serve this gnocchi with?

As is, this gnocchi primavera is quite filling and appropriate as a stand-alone main dish. Finish with your favorite vegan cheese and additional fresh herbs, and dig in!

What other vegetables will work well in gnocchi primavera?

Really, any fresh Spring vegetables of choice will work. Try chopped bell peppers, artichoke hearts, asparagus spears, or fresh leafy greens like baby spinach or chopped kale.

Is this recipe gluten-free?

It depends! Shelf-stable potato gnocchi is often made with wheat flour as a binding agent. If you are gluten-free, look for a shelf-stable gluten-free potato gnocchi made without eggs.

Roasted Gnocchi Primavera

Description

This Roasted Gnocchi Primavera is made with fluffy gnocchi, tons of fresh vegetables, lemon zest, and a simple light and cheesy primavera sauce. All you need is 1 hour to make any night of the week!

Ingredients

3 tablespoons oil
2 (16-ounce) packages shelf-stable potato gnocchi
8 ounces mushrooms, sliced
1 1/2 cups broccoli, cut into bite-sized pieces
1 pint of small tomatoes, such as cherry or grape
1/4 cup vegan butter, divided
1 medium shallot, thinly sliced
1/4 teaspoon red pepper flakes, or as desired
6 large garlic cloves, finely chopped
1 cup unsweetened almond milk
¼ cup vegan parmesan
¼ cup vegan mozzarella
Optional: 3 tablespoons nutritional yeast
Optional: 1 heaping tablespoon white miso paste
1 cup frozen peas
¼ to ½ cup water, or as needed to thin
1/3 cup chopped fresh basil
2 tablespoons fresh chopped parsley
1–2 tablespoons fresh lemon juice, or to taste
Salt and black pepper, as desire

Equipment

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Instructions

Bake the gnocchi for 35 minutes. Preheat the oven to 425 degrees F. Add the gnocchi, tomatoes, broccoli, and mushrooms to a large baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper, then toss everything together until well coated. Spread evenly on the baking sheet, and bake for 35 minutes, or until the gnocchi becomes crispy, mixing halfway through.
Sauté the aromatics. While the gnocchi bakes, prepare the sauce. Melt 2 tablespoons of vegan butter in a large skillet over medium heat. Once melted, add the shallots and red pepper flakes and cook, stirring frequently, until softened and fragrant, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
Whisk in the remaining sauce ingredients. To the same skillet, add the non-dairy milk, parmesan, mozzarella, nutritional yeast, and miso paste. Whisk together until the sauce is smooth and emulsified.
Stir in the frozen peas. If the sauce appears too thick, add water as needed to thin to desired consistency (up to 1/3 cup). Remove from the heat.
Add the gnocchi and vegetables. Carefully transfer the roasted gnocchi, tomatoes, broccoli, and mushrooms to the skillet, along with the fresh lemon juice, basil, and parsley. Mix everything until uniform and well coated.
Serve. Season with salt and black pepper to taste, then serve immediately while warm. Enjoy!

Notes

Storage: Leftovers will keep for 3-4 days in an airtight container in the refrigerator.
Freezing: Not recommended as it will change the texture unfavorably.

Prep Time: 10 minutes
Cook Time: 40 minutes