Gnocchi Primavera

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Gnocchi Primavera to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Gnocchi Primavera, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 cup freshly grated Parmesan
• cheese, divided
• 1 teaspoon olive oil
• 2 tablespoons pine nuts
• 1 (16 ounce) package potato
• gnocchi
• 2 tablespoons olive oil, divided
• 1 zucchini, chopped
• 12 fresh mushrooms, cleaned and
• stems trimmed
• 12 grape tomatoes
• 10 torn fresh basil leaves

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Spray a nonstick skillet with cooking spray, and place over medium- low heat

Step 2: Technique & Execution

Place about 2 tablespoons of Parmesan cheese at a time into the skillet

Step 3: Technique & Execution

Cook until the cheese melts into a thin circle, begins to bubble, and browns at the edges, about 1 minute

Step 4: Technique & Execution

Flip the crisp, and brown the other side for about 30 seconds

Step 5: Technique & Execution

Remove the crisp to a plate to cool

Step 6: Technique & Execution

Make 3 more cheese crisps the same way