Recipes › Pasta › Gnocchi Primavera Recipe

Gnocchi Primavera Recipe

Recipe by Pedro M. A. Neves

Gnocchi Primavera is a light and vibrant Italian pasta dish featuring pillowy potato dumplings tossed with fresh seasonal vegetables in a delicate butter and herb sauce. This springtime favorite celebrates the bounty of the garden with tender asparagus, peas, and zucchini, finished with Parmigiano-Reggiano and fresh basil. It's an elegant yet simple dish that requires no cream, allowing the pure flavors of spring vegetables to shine.

Ingredients

• 500 g (1 lb) waxy potatoes, such as Yukon Gold
• 100 g (3/4 cup) all-purpose flour
• 1 large egg, room temperature
• 30 g (1 oz) Parmigiano-Reggiano, finely grated
• 200 g (7 oz) fresh asparagus, cut into 5 cm (2 inch) pieces
• 150 g (1 cup) fresh peas or frozen peas
• 2 medium zucchini, cut into 5 mm (1/4 inch) thick rounds
• 3 cloves garlic, thinly sliced
• 60 ml (4 tbsp) extra virgin olive oil
• 45 g (3 tbsp) unsalted butter
• 2 lemons, zest and juice
• 15 g (1/2 cup) fresh basil leaves
• 15 g (1/2 cup) fresh flat-leaf parsley, chopped
• sea salt and freshly ground black pepper to taste

Instructions

1. Boil potatoes in salted water until fork-tender, approximately 15-18 minutes. Drain and while still warm, press through a ricer onto a clean work surface to create a fine, fluffy mound.

2. Make a well in the center of the potato mound. Crack the egg into the well and add the grated cheese. Using a fork, gently beat the egg, then slowly incorporate the potatoes into the egg mixture with a folding motion.

3. Sprinkle flour over the mixture in stages, gently folding with your hands until a soft, slightly sticky dough forms. Do not overwork; the dough should feel tender, not dense.

4. Divide dough into 4 portions. On a lightly floured surface, roll each portion into a rope approximately 2 cm (3/4 inch) in diameter. Cut rope into 2 cm (3/4 inch) pieces. Press each piece gently against a fork tines to create ridges.

5. Bring a large pot of salted water to a boil. Working in batches, drop gnocchi into water. They will sink initially, then float to the surface after 2-3 minutes. Cook for 1-2 minutes after floating, then remove with a slotted spoon to a plate.

6. While gnocchi cooks, heat 2 tablespoons (30 ml) olive oil in a large skillet over medium heat. Add asparagus and zucchini, season with salt and pepper, and sauté for 3-4 minutes until just beginning to soften.

7. Add garlic slices and remaining 2 tablespoons (30 ml) olive oil to the vegetables. Sauté for 1 minute until fragrant. Add peas and cook 2 minutes more until heated through.

8. Add butter, lemon zest, and juice of one lemon to the skillet. Stir gently until butter melts and coats the vegetables. Taste and adjust seasoning with salt, pepper, and additional lemon juice if desired.

9. Add cooked gnocchi to the vegetable mixture and gently toss to combine, being careful not to break the delicate dumplings. Cook together for 1 minute to warm through.

10. Transfer to a serving platter or individual bowls. Tear fresh basil leaves over the top, sprinkle with chopped parsley, and finish with a light grating of Parmigiano-Reggiano and freshly ground black pepper.

Substitutions

• For a vegan version, replace the egg with 2 tablespoons (30 ml) aquafaba and omit Parmigiano-Reggiano, using nutritional yeast or vegan Parmesan instead
• Substitute asparagus with fresh green beans or broccoli florets in equal quantities
• Replace butter with additional extra virgin olive oil for a lighter, dairy-free dish
• Use frozen peas year-round as a direct substitute for fresh peas without adjusting quantities

Tips

• Do not refrigerate potato mixture before rolling; work with it while still warm for the most tender gnocchi with the least flour required
• Cook gnocchi immediately after shaping or freeze on a lined tray for up to 2 weeks; do not refrigerate shaped gnocchi uncovered, as it will become sticky and dense
• Taste vegetables as you cook them; they should be tender-crisp and bright green, not soft or dull, to maintain the primavera character
• Reserve 120 ml (1/2 cup) pasta cooking water before draining; if the dish seems too dry after combining components, add water by the tablespoon to create a light sauce

Gnocchi Primavera emerged as a modern Italian classic celebrating the arrival of spring, when fresh vegetables become abundant in Italian markets. While traditional gnocchi dishes often feature rich sauces, primavera versions honor the lighter, vegetable-forward cooking style of northern Italy, where restraint and the quality of ingredients are paramount.

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