Potato gnocchi with wonderful crisp vegetables and basil make a delicious, rustic meal.
Ingredients
- freshly grated Parmesan cheese: 0.5 cup (divided)
- olive oil: 1 tsp
- pine nuts: 2 Tbsp
- Potato gnocchi: 1 pack (16 ounce pack)
- olive oil: 2 Tbsp (divided)
- zucchini: 1 piece (chopped)
- mushrooms, cleaned and stems: 12 piece (trimmed, fresh)
- grape tomatoes: 12 piece
- Fresh Basil Leaves: 10 piece (torn)
Metric Conversion
Stages of cooking
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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.
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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.
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Cook gnocchi according to the package directions; drain them in a colander set in the sink.
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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.
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To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.
