Gnocchi with spring vegetables

Restaurateur Fabrizio Cercatore
Passione Emporio on 5th, Berkeley

“Gnocchi is a dish that I’m attached to,” Fabrizio Cercatore says, recalling fond childhood memories of rolling and shaping the dough with his mother.

Ingredients

1 lb. store-bought or homemade gnocchi
1 cup fresh peas, shelled
1 cup asparagus, trimmed and cut into bite-sized pieces
1/2 cup baby carrots, sliced
1/4 cup olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
Salt and pepper, to taste
Zest of 1 lemon
1/2 cup grated Parmesan cheese
Fresh basil or mint leaves, for garnish

Instructions

Cook gnocchi according to package instructions. Drain and set aside. In a large pot of boiling salted water, blanch peas, asparagus and carrots (plus other favorite vegetables, if desired) for 2 to 3 minutes or until just tender. Drain and set aside.

In a large pan, heat olive oil over medium heat. Add garlic and sauté for about 1 minute or until fragrant. Add blanched vegetables and cherry tomatoes to the pan. Cook for an additional 2 to 3 minutes, allowing the flavors to meld. Season with salt and pepper.

Add cooked gnocchi to the pan with sautéed vegetables. Toss everything together until well combined. Grate the zest of 1 lemon over gnocchi and vegetables. Toss to incorporate the bright, fresh flavor. Transfer gnocchi and vegetables to serving plates. Sprinkle Parmesan cheese on top and garnish with fresh basil or mint leaves. Serve immediately.

Serves 4