Garden Gnocchi are a comforting and wholesome Italian first course, inspired by home cooking and fresh seasonal vegetables. Potatoes gnocchi are gently tossed with zucchini, carrot, celery and onion, simmered in a light tomato sauce and finished with plenty of grated hard cheese. A simple yet satisfying vegetarian dish that brings countryside flavors to the table. Let’s see how to make it.
Vegetarian
Traditional
Italian Cuisine
Vegetarian
Garden Gnocchi
Garden Gnocchi are a classic Italian vegetarian first course made with potato gnocchi, fresh garden vegetables and grated hard cheese. A simple, comforting and well-balanced dish.
Ingredients
- Potato gnocchi 800 g
- Zucchini 1
- Carrot 1
- Celery stalk 1
- Onion 1
- Rosemary sprig 1
- Tomato pulp 200 g
- Grated hard cheese 400 g
- Extra virgin olive oil 4 tbsp
- Salt to taste
- Black pepper to taste
Tools
- Saucepan
- Pot
- Knife
- Cutting board
- Wooden spoon
Instructions
- Peel and thinly slice the onion, then sauté it in a saucepan with olive oil for 2–3 minutes.
- Clean and wash the zucchini, carrot and celery, dice them and add to the onion together with the rosemary.
- Cook over high heat for about 10 minutes, then season with salt and pepper.
- Add the tomato pulp, cover and simmer for another 10 minutes over low heat.
- Meanwhile, cook the gnocchi in plenty of salted boiling water.
- Drain the gnocchi as they float to the surface and add them to the vegetable sauce, removing the rosemary.
- Gently toss and serve topped with plenty of grated cheese.
Nutritional values (per serving)
Calories
520 kcal
520 kcal
Fat
22 g
22 g
Carbohydrates
60 g
60 g
Protein
22 g
22 g
Sugar
8 g
8 g
Fiber
6 g
6 g
Sodium
420 mg
420 mg
This post is also available in: Italiano (Italian)
