Gnocchi Primavera
Potato gnocchi with wonderful crisp vegetables and basil make a delicious, rustic meal.
freshly grated Parmesan cheese, divided
½
cup
olive oil
1
teaspoon
pine nuts
2
tablespoons
potato gnocchi
1
(16 ounce) package
olive oil, divided
2
tablespoons
zucchini, chopped
1
fresh mushrooms, cleaned and stems trimmed
12
grape tomatoes
12
torn fresh basil leaves
10
 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.
  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.
  Cook gnocchi according to the package directions; drain them in a colander set in the sink.
  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.
  To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.
