Logo GP-RGB
Home  <  Serving suggestions  <  Main meals  <  Potato gnocchi with asparagus, peas, broad beans and Grana Padano
like_thumbLike
heart_likeLiked by 10

Share

  • fb
  • print
  • twitter
    Grana PadanoGnocchiLactose free

    Potato gnocchi with asparagus, peas, broad beans and Grana Padano

    Group 393Easy
    Group 3824 people
    T345 min

    Ingredients

    • 800 g potato gnocchi
    • 100 g Grana Padano
    • 1 bunch asparagus
    • 100 g broad beans (shelled)
    • 100 g peas (shelled)
    • 1 leek
    • Extra virgin olive oil
    • Salt and pepper
    • Basil

    Preparation

    STEP 1

    Clean the vegetables and shell the broad beans and peas.
    Blanch the broad beans and remove the skin.
    Remove the hard woody part of the asparagus and boil them until soft. Cut them into small pieces leaving the tips in one piece.

    STEP 2

    In a pan, heat a drizzle of extra virgin olive oil and add the chopped leek. Cook for a few minutes, then add the vegetables. Cook over medium heat for 10 minutes.
    In the meantime, cook the gnocchi in plenty of salted water.

    STEP 3

    Drain and add them to the vegetables adding grated Grana Padano and fresh basil.

    Related recipes

    gnocchi con pomodoro pnext
    Group 393

    Medium

    Group 382

    4 people

    T4

    110 min

    BBQ aubergine gnocchi with tomatoes, basil and Grana Padano
    gnocchi z1 pnext
    Group 393

    Easy

    Group 382

    4 people

    T2

    30 min

    Pan-fried pumpkin gnocchi with Grana Padano, rosemary, speck, and hazelnuts
    GNOCCHI_PATATE_CREMA_ZUCCHINE_MENTA_FONDUTA_GRANA pnext
    Group 393

    Medium

    Group 382

    4 people

    T4

    60 min

    Potato gnocchi with courgette cream, mint and Grana Padano fondue
    DISCOVER ALL THE RECIPES