Potato gnocchi with wonderful crisp vegetables and basil make a delicious rustic meal
Prep Time
30 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Spray a nonstick skillet with cooking spray
and place over medium-low heat. Place about 2 tablespoons of Parmesan cheese at a time into the skillet. Cook until cheese melts into a thin circle
begins to bubble
and browns at the edges
about 1 minute. Flip the crisp
and brown the other side for about 30 seconds. Remove the crisp to a plate to cool. Make 3 more cheese crisps the same way.
Heat 1 teaspoon of olive oil in a skillet over medium heat. Add pine nuts; cook and stir until lightly toasted and fragrant
about 3 minutes. Remove pine nuts from the skillet and set aside.
Cook gnocchi according to the package directions; drain them in a colander set in the sink.
Pour 1 tablespoon of olive oil in a large skillet over high heat. Add zucchini; cook and stir just until seared
about 2 minutes. Remove zucchini from the pan. Reduce heat to medium; add mushrooms and stir until they begin to give up their juices but are still firm
about 5 minutes. Drain the juices. Return zucchini to the pan; add tomatoes
torn basil leaves
toasted pine nuts
drained gnocchi
and the remaining 1 tablespoon olive oil; cook and stir until heated through.
To serve
divide gnocchi among four plates
and serve each plate topped with a Parmesan cheese crisp.
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