Gnocchi Basil Primavera with Alfredo Sauce
Yield: 4 people
Equipment
- 1 Large pot
- 1 Large Skillet
- 1 Wooden Spoon
Materials
- Kosher salt to taste
- 1 17.5 ounce package potato gnocchi
- 3 tablespoons extra-virgin olive oil
- 1 leek white and light green parts only, quartered lengthwise and cut into 2-inch pieces, well rinsed
- 8 small radishes trimmed and quartered
- 8 ounces sugar snap peas trimmed
- Freshly ground pepper
- 1 lemon zested and juiced
- 10 tablespoons unsalted butter
- 1/4 cup grated parmesan cheese plus shaved cheese for topping
- 1 teaspoon finely grated lemon zest
- 1 tablespoon finely chopped fresh parsley
- 1 pint heavy whipping cream
- 3 oz fresh basil
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the leek and cook, stirring occasionally, until it softens and just starts browning, about 3 minutes. Add the radishes, sugar snap peas, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the peas are bright green and crisp-tender, 5 to 6 minutes.
- Add the gnocchi to the skillet along with 3/4 cup of the reserved cooking water, 2 Tbs butter, grated parmesan, lemon zest and parsley. Remove from the heat and gently stir until the gnocchi are well coated and the cheese melts, adding more cooking water as needed to loosen. .
- Add the remaining 8 tablespoons butter and the cream to the same skillet. Cook for an additional 2 to 3 minutes, reducing the heat as needed, making sure it doesn't boil. Stir in 1 1/2 cups Parmesan, the lemon zest and garlic.