Fried Gnocchi and Creamy Vegetable Bowls
Gnocchi can be a great way to break up the vegetarian rut. Fried!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 509kcal
Sautéed Vegetables
- 2 Tablespoon olive oil
- 2 stalks celery chopped
- 2 carrots shredded
- 1 zucchini chopped
- ½ onion minced
- 3 cloves garlic minced
- 8 oz. mushrooms sliced
Basil Cream Sauce
- 1 Tablespoon butter
- 1 Tablespoon flour
- 2 c half-and-half
- ½ Tablespoon salt
- 1 c freshly-shredded parmesan cheese divided
- handful fresh basil chiffonade
Fried Gnocchi
- 1 pkg gnocchi
- 2 Tablespoon butter
- 2 Tablespoon canola oil
- 1 clove garlic minced
- kosher salt
Heat olive oil in frying pan over medium heat. Add all vegetables and cook about 8 minutes, or until al dente. Set aside on plate.
In same pan, melt butter and whisk in flour to create a paste. Cook for a couple of minutes. Slowly add half-and-half, whisking and simmering on low heat until sauce coats back of spoon. Add half of the parmesan cheese and stir until it has melted in. Season with salt and add basil. Set aside.
In second frying pan, melt butter and canola oil over medium heat. Add garlic and sauté for 2 minutes. Add half package of gnocchi to pan and fry over medium heat. After 1-2 minutes, turn gnocchi over with tongs to lightly brown all sides. Remove from pan and let drain on paper towel-lined plate. Repeat with other half of package.
Layer sautéed vegetables over fried gnocchi, then top with basil cream sauce. Garnish with remaining parmesan, freshly-cracked pepper, and more fresh basil.
Calories: 509kcal | Carbohydrates: 16g | Protein: 15g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 84mg | Sodium: 862mg | Potassium: 667mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6175IU | Vitamin C: 15.4mg | Calcium: 456mg | Iron: 0.9mg