Skillet Gnocchi

This is a basic recipe you can use with any vegetable, really. I make this for a quick lunch or dinner.

TIPS: Look for potato gnocchi in the refrigerator section of your grocery store. In fact, some packets actually say ‘skillet’ on them.

For the amount of ingredients, I really eyeball it, you can’t go wrong. I like to use dried thyme, scallions, and salt and pepper for flavors. But again, you can experiment with paprika or other spices, too.

Serve as a first course or side dish.

Lorenzo

Skillet Gnocchi with Asparagus, Mushrooms, and Onion

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Servings: 2

Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

  

• 12 oz potato gnocchi
• 1 bunch asparagus
• 5 oz Shitake mushrooms (or assorted gourmet)
• 1 white onion, medium
• 2-3 scallions
• ⅓ cup Parmigiano Regiano cheese, grated
• ⅓ tsp thyme
• olive oil
• salt + pepper

Method

 

1. Preheat oven to 425° F
2. Chop onion into half slices.
3. Chop raw asparagus into ¾-1 inch pieces.
4. Slice the scallions into ¼ inch thick pieces.
5. In a large bowl, add the onion, asparagus, mushrooms and scallions with the gnocchi. Add salt, pepper, dried thyme, cheese, and olive oil. Toss to coat well.
6. Pour ingredients into a baking tray, and bake for 15, toss group well, then let continue bake for another 5 minutes.