INGREDIENTS:1 lb. basic potato gnocchi
Butter as needed
3 quarts water
1 Tbsp. salt
6 oz. green beans, cut into 3/4 inch lengths
12 medium asparagus spears, snapped, cut into ¼ inch diagonal pieces
1 medium zucchini, cut into ½ inch dice
1 cup frozen peas, thawed
Tomato cream sauce
6 Tbsps. butter, divided
8 oz. white mushrooms, sliced thin
4 large ripe tomatoes, peeled, cored, chopped medium
¼ tsp. red pepper flakes
½ cup heavy cream
2 medium garlic cloves, minced
¼ cup fresh basil, shredded
1 ½ Tbsps. fresh lemon juice
Parmesan cheese, grated, as neededDIRECTIONS:1. Cook the gnocchi and set aside tossed with a little butter, covered with a towel to keep moist.
2. In a large stock pot, add salt to water, bring to a boil. Have ready a bowl of ice water. Add beans to boiling water, cook one minute. Add asparagus, cook 30 seconds. Add zucchini, cook 30 seconds. Add peas, cook 30 seconds. Drain vegetables and plunge into ice water. Drain and reserve.
3. For sauce: In a large pan, heat 3 Tbsps. butter over medium heat until foamy. Add mushrooms and sauté to brown. Add tomatoes and red pepper flakes, reduce heat to medium and simmer until tomatoes lose their shape. Add cream and simmer until slightly thickened. Reserve.
4. In a large sauté pan, heat remaining butter. Add garlic and cook until fragrant. Add blanched vegetables and heat through. Bring tomato sauce back to a simmer. Add gnocchi and toss to coat. Add other vegetables, basil, lemon juice and re-season to taste. Serve hot with Parmesan on the side.NUTRITIONAL INFORMATION: Calories 600 (54% from fat); Fat 36g (sat. 21g); Protein 16g; Carbohydrates 57g; Sodium 700mg; Cholesterol 170mg; Fiber 9g
SERVINGS:4 servingsPHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION
