Creamy Pesto Gnocchi Primavera (Edit recipe)

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In my opinion, there's no rules to a primavera outside of two things; creamy & veggies lol. Snap peas bring the crisp factor in this creamy, pillowy gnocchi finished with pesto.

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PREP TIME

20 minutes

COOK TIME

45 minutes

INGREDIENTS

16

Serves: 4

Ingredients

500 grams Potato Gnocchi, shelf stable
2 Tbsp Butter, Unsalted
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Pepperoncinis, chopped and packed in chili oil
3 cloves Garlic, crushed & minced
1 whole Yellow Onion, finely diced
1 whole Red Bell Pepper, finely diced
4 whole Basil, Fresh, Approximately a Tbsp. torn up.
540 ml White Beans, salt-free, drained & rinsed
1.5 cups Snap Peas, halved
1 cup White Wine, I used Pinot Grigio.66
.66 cup Heavy Cream (Whipping Cream), room temperature
2 cups Baby Spinach, approximate, see recipe
.66 cups Grana Padano Cheese, finely shredded
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of cold, generously salted water to a boil. Leave covered until needed.
In the meantime, begin heating the EVOO, butter, pepperoncini, and garlic, in a large skillet set to just about medium heat. Once heated, stir and let everything sizzle together for 30 + seconds without browning. Add the onion, bell pepper, and a good pinch of both salt & pepper. Stir and cook 6 - 8 minutes without burning / browning. Slightly reduce temp if needed.
Make a well in the center of the pan and drop in the basil. Let that go for 30 + seconds before stirring everything together and continuing to cook another minute or so. Add the navy beans, snap peas, and a good pinch of both salt & pepper. Stir and let everything come back to temperature, about 2 - 3 minutes. Pour in the wine and let that simmer / bubble away until reduced significantly, about 6 - 7 minutes.
Pour in the cream and once it starts bubbling away, reduce the heat to medium low / a simmer and season with a good pinch of salt. Stir and simmer for about 10 minutes. Roughly chop the spinach and fold that in to the skillet. In the meantime, drop your gnocchi in to the boiling water and cook according to package directions.
Strain the gnocchi directly in to the skillet, bringing along some tasty pasta water. Stir and let the skillet continue to simmer gently for 5 + minutes until rich and creamy. Turn off the heat and fold in the grana padano & pesto. Ladle in a splash of pasta water (more if needed) to help emulsify. Once creamy and fab, taste and adjust the pesto for more flavour, & salt / pepper to your desired tastes.
Serve garnished with finely shredded grana padano, basil, and parsley. ENJOY!

Notes

GARNISH - Fresh Basil, Fresh Chopped Parsley, Grana Padano
Pesto Recipe - https://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	741
Fat:	38 g
Carbohydrates:	118 g
Protein:	48 g
Cholesterol:	106 g
Sodium:	935 mg
Fiber:	25 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.