I know, I know. I seem to talk about the weather a lot, especially at this time of the year. Well, what can I say? Spring in Minnesota is full of surprises. We are now a week into April and have had three separate snow storms that have dumped tons of the white stuff. Sigh.
And yet, I love this great state of Minnesota…though I must say that April can be the most frustrating of all of the month. One day, the sun will be shining and melting the snow into receding piles. The next day, the temperature could drop thirty degrees and a blizzard will hit. You just never know what you are going to get.
Hopefully, by the end of the month, we will be snow free in the north land. Until then, I will continue to eat asparagus and all of the other spring veggies that I can find and bask in any sunshine I can get…which will likely be enjoyed from inside.
Pasta primavera is one of my very favorite healthy, quick meals to make. Especially so in the spring when asparagus, peas, and other seasonal veggies are in season and extra delicious. This dish is basically a pasta primavera but instead of a typical pasta, this one features gnocchi. Gnocchi cooks faster than regular dried pasta, so if timed right, this dish really can be made in about thirty minutes from start to finish.
Another bonus is that this is a complete meal. A salad and baguette would go along well, but in a pinch, this meal is filling and delicious by itself. If you want a bit more, stir in a can of cannellini beans and perhaps some baby spinach. Delicious and nutritious!
Save RecipeIngredients
- 1 lb gnocchi of your choice, (I used whole wheat. You could also make your own.)
- 12 oz jar marinated artichoke hearts, drained and chopped-Reserve the liquid (about ¾ cup)
- 2 medium red potatoes, baked in microwave then chopped
- ½ lb asparagus, washed then chopped into 1 ½ in pieces
- 1 cup frozen peas
- 4 cloves garlic, peeled and thinly sliced
- 2 tablespoons olive oil
- salt and pepper, to taste
- 1/3 cup pine nuts, toasted
- ½ cup oil packed sun dried tomatoes, drained, rinsed, and chopped
- lemon, for garnish
- micro greens, for garnish
Directions
- Start by placing a medium pot of water on the stove to boil.
- Bake the potatoes in the microwave. This should take about five minutes. Remove them and allow them to cool before chopping them.
- Drain the artichoke hearts making sure to reserve the liquid marinade. Chop the artichoke hearts and set aside.
- Rinse and chop the asparagus. Set aside.
- Peel and slice the garlic. Set aside.
- Chop the potatoes. Set aside.
- Place a colander in your kitchen sink.
- As the water in your pot comes to a boil, gently drop in your gnocchi. Cook 2-3 minutes OR until gnocchi floats to the surface of the water. Drain the gnocchi.
- Place two large skillets on the stove top over medium heat. Heat one tablespoon olive oil in each skillet.
- In one skillet, gently sauté the garlic for a minutes or two. Then add the artichoke heart, asparagus, and peas. Stir together gently. Pour half of the marinade over the mixture and stir to coat. Cover for a minute or two. The green veggies should be brilliant green. Be careful to not overcook them. They will turn a dull green and get a bit mushy if over cooked. Pour into a large bowl and set aside.
- Meanwhile, in the other skillet, start to fry the potatoes. Fry them for a few minutes on each side, until golden brown. When finished, remove from heat.
- Place one of the large skillets back on the stove (it will need to be big enough for everything to fit). Place the remaining marinade in the pan and immediately add the gnocchi and stir to coat. Add the green veggie mixture and the potatoes. Gently stir together for about 30 seconds or until well mixed. Remove from heat.
- Heat a small dry (no oil) skillet over medium heat to toast the pine nuts. Take care to stir as they will burn quickly. Remove from heat when golden brown.
- Salt and pepper to taste and garnish with the chopped sun-dried tomatoes, toasted pine nuts, and the micro greens. Finish with a squeeze of fresh lemon juice.
- Enjoy!
Notes
If you are someone who is comfortable monitoring multiple pots and pans on the stove, this recipe can easily be made in 30 minutes. The key is to read the recipe fully before starting. Also, gather and prep your ingredients before you start to fry anything.
This dish is designed to be a beautiful Spring lunch or dinner. It is perfectly filling on its own. If you want more, consider adding some cannellini beans for a protein boost.
This pairs beautifully with a cool glass of white wine!
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