MORE ONLINE Watch Cercatore make gnocchi on a new segment of California Bountiful TV. Also get his recipe for risotto primavera, all at californiabountiful.com.
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.
GNOCCHI WITH SPRING VEGETABLES
“Gnocchi is a dish that I’m attached to,” Cercatore says, recalling fond childhood memories of rolling and shaping the dough with his mother.
Serves 4
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
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
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