Crispy Gnocchi with Cavolo Nero Pesto, Asparagus, and Peas: A Vibrant and Flavorful Dish

Crispy Gnocchi with Cavolo Nero Pesto, Asparagus, and Peas

Introduction

Crispy gnocchi with cavolo nero pesto, asparagus, and peas is a vibrant and flavorful dish that combines the crispy texture of gnocchi with the earthy notes of cavolo nero pesto, the sweetness of asparagus, and the fresh crunch of peas. It's an easy-to-make recipe that's perfect for a quick weeknight dinner or a special occasion.

Ingredients

For the Gnocchi:
* 1 pound russet potatoes, peeled and cut into chunks
* 1/2 cup all-purpose flour
* 1 large egg
* Salt and pepper to taste

For the Cavolo Nero Pesto:
* 1 bunch cavolo nero, leaves only
* 1/2 cup olive oil
* 1/4 cup grated Parmesan cheese
* 2 cloves garlic, minced
* 1/4 cup pine nuts
* Salt and pepper to taste

For the Asparagus and Peas:
* 1 pound asparagus, trimmed
* 1 cup fresh or frozen peas
* 1 tablespoon olive oil
* Salt and pepper to taste

Instructions

To Make the Gnocchi:
1. In a large pot of boiling water, cook the potatoes until tender. Drain and mash the potatoes.
2. In a large bowl, combine the mashed potatoes, flour, egg, salt, and pepper. Mix until a dough forms.
3. Divide the dough into small balls and roll them into thin gnocchi.

To Make the Cavolo Nero Pesto:
1. In a food processor, combine the cavolo nero, olive oil, Parmesan cheese, garlic, and pine nuts.
2. Process until a smooth pesto forms. Season with salt and pepper to taste.

To Cook the Asparagus and Peas:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the asparagus and cook until tender-crisp, about 5 minutes.
3. Add the peas and cook for 2-3 minutes more. Season with salt and pepper to taste.

To Assemble the Dish:
1. Cook the gnocchi in a large pot of boiling salted water until they float to the top.
2. Strain the gnocchi and add them to a skillet with the pesto. Toss to coat.
3. Add the asparagus and peas to the skillet and toss to combine.

Serve immediately and enjoy!

Tips

* For crispier gnocchi, pan-fry them in a skillet with a little olive oil until golden brown.
* If you don't have cavolo nero, you can substitute spinach or kale.
* For a vegetarian dish, omit the Parmesan cheese from the pesto.
* Serve with a side of crusty bread to soak up all the delicious sauce.