Gnocchi Primavera with Corn Crema & Torn Basil

Gnocchi Primavera

with Corn Crema & Torn Basil

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
520
FAT
12g
CARBOHYDRATES
106g
PROTEIN
14g

MAIN INGREDIENTS

  1. 1 onion
  2. 1 clove garlic
  3. 1 zucchini
  4. ¼ oz fresh basil
  5. 1¾ cup corn kernels
  6. 10 oz fresh gnocchi
  7. 2 oz Treeline® scallion cashew cheese
  8. 1 tbsp + 2 tsp olive oil*
  9. Salt and pepper*
  10. *Not Included
  11. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • Large pot
  • Large nonstick skillet
  • Blender

INSTRUCTIONS

1
Prepare the produce
Bring a large pot of salted water to a boil for the gnocchi. Peel and roughly chop the onion and garlic. Trim and halve the zucchini lengthwise, then cut into ½ inch half moons. Pick the basil leaves.
2
Sauté the vegetables
Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once hot, add the chopped onion, chopped garlic, just 1¼ cups corn kernels, and a pinch of salt and pepper. Cook, tossing occasionally, until the onions soften and the corn begins to brown, about 5 to 8 minutes.
3
Boil the gnocchi
Add the gnocchi to the large pot of boiling water and cook until they float to the surface, about 3 to 5 minutes. Once cooked, reserve 3/4 cup pasta water then drain the cooked gnocchi.
4
Blend the corn crema
Add the corn and onion mixture, scallion cashew cheese, and the reserved pasta water to a blender. Blend on high until smooth.
5
Finish the gnocchi
Wipe skillet clean and return to medium heat with 1 tbsp olive oil. Once hot, add the zucchini, cooked gnocchi, remaining corn kernels, and a pinch of salt and pepper. Cook, tossing occasionally, until the zucchini and gnocchi are browned in places, about 5 to 8 minutes.
6
Serve
Spread the corn crema in shallow bowls. Top with the gnocchi and hand tear the basil leaves over the dish. Enjoy!