Can you believe it’s almost March first already?! Winter seems to be flying by, although as I’m typing this there’s a miniature snowmageddon outside reminding me that winter is.not.over.yet.
With spring on our brains, naturally we chose Gnocchi Primavera when we were craving pasta last weekend. I mean…primavera means spring!! The fresh herbs and colorful fresh vegetables made this dish so pretty, but I also loved the melt in your mouth pasta with the slight crunch of veggies.
You could use any veggies you want…mushrooms, peas, bell pepper, tomatoes, just to name a few. We went with our favorites and were happy with the results, a good balance of texture and flavor. It may not be spring quite yet, but that’s not stopping us! Take that Storm Rocky.
- 1 lb gnocchi, cooked to al dente according to package directions
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 3 cup broccoli, cut into florets
- 1 carrot, peeled and diced
- 1/4 – 1/2 cup white wine
- 1/2 cup low-sodium chicken broth
- juice of 1 lemon
- 1/2 cup heavy cream
- 1 cup half-and-half
- 3 tbsp butter, divided
- 2 cloves garlic, minced
- 1 small shallot, minced
- fresh parsley, roughly chopped
- 1/4 cup goat cheese, crumbled
- 1/2 cup parmesan cheese, finely grated
- salt and pepper, to taste
- In a large frying pan, heat 2 tablespoons butter. Add shallot and garlic. Cook for a minute or so, until they start to turn translucent. Add broccoli, carrots, zucchini and squash, cook for a minute. Remove veggies from pan and put on a plate. Set aside.
- To make the sauce, pour ¼ to ½ cup white wine and the juice of 1 lemon into the same skillet. Add ½ cup low-sodium chicken broth and a tablespoon of butter, then scrape the bottom of the span to pull up the flavor bits. Cook for 1 to 2 minutes until the liquid starts to thicken.
- Add heavy cream and half-and-half then add the grated Parmesan cheese. Season with salt and pepper to taste. Dump veggies into the sauce. Add cooked pasta and stir. Top with goat cheese crumbles and garnish with parsley.