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Gnocchi Primavera
Gnocchi are small Italian potato dumplings. They are soft like pillows, just melt in your mouth and to top it all off, they cook in a snap. I bought dried gnocchi from our local Farmer?s market and this recipe was on the package. I made it the same day since I had all the ingredients and I wanted to see how the dish was going to turn out right away.  Onions ? 1 medium, thinly sliced Carrots ? 2 medium, diced Zucchini ? 2 medium, diced Crushed Tomato ? 1 cup Garlic ? 2 cloves, minced Red Pepper flakes ? ¼ tsp Rosemary ? 1 sprig fresh or 1 tsp dried Parsley ? to garnish Salt & Pepper ? to taste  Cook gnocchi according to package directions. As I already said these take a snap, all you have to do is drop gnocchi into boiling water and the pasta is ready as soon as they float to the top. Just remove with a slotted spoon into a colander and keep aside till the sauce is ready. In a large skillet, heat 2 tbsp olive oil on medium flame. Add onions and red pepper flakes and sauté till the onions turn transparent and slightly browned at the edges. Add garlic, carrots and zucchini; cover and cook till the veggies are tender about 8-10 minutes. Add tomatoes and rosemary; cover again and cook for another 5-6 minutes, till the tomatoes don?t smell raw anymore. Season with salt and pepper; remove the fresh rosemary sprig (if using). Slowly drop in the gnocchi into the sauce. Serve warm with a sprinkle of parmesan cheese.  related searches : Gnocchi
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