Potato gnocchi with wonderful crisp vegetables and basil make a delicious, rustic meal.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spray a nonstick skillet with cooking spray, and place over medium-low heat. Place about 2 tablespoons of Parmesan cheese at a time into the skillet. Cook until the cheese melts into a thin circle, begins to bubble, and browns at the edges, about 1 minute. Flip the crisp, and brown the other side for about 30 seconds. Remove the crisp to a plate to cool. Make 3 more cheese crisps the same way.

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  • Heat 1 teaspoon of olive oil in a skillet over medium heat, and cook and stir the pine nuts until lightly toasted and fragrant, about 3 minutes. Remove the pine nuts from the skillet and set aside.

  • Cook the gnocchi according to the package directions, and drain them in a colander set in the sink.

  • Pour 1 tablespoon of olive oil in a large skillet over high heat, and cook and stir the zucchini just until seared, about 2 minutes; remove the zucchini from the pan. Reduce the heat to medium, and cook and stir the mushrooms in the same pan, until they begin to give up their juices but are still firm, about 5 minutes. Drain the juices. Return the zucchini to the pan; add the tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 1 tablespoon olive oil, and stir a few times to combine and heat through.

  • To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.

Nutrition Facts

327 calories; protein 10.2g 21% DV; carbohydrates 26.2g 9% DV; fat 21.3g 33% DV; cholesterol 30.1mg 10% DV; sodium 248.8mg 10% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/17/2010
What I loved about this was the colors and how healthy it is. You can really add whatever veggies you have on hand. The Parmesan Cheese Crisps were wonderful! I make them often to top soups. What I didn't like was that it was a bit bland. There wasn't even salt and pepper in this. If I make this again I would definitely add salt pepper garlic and if I'm feeling a little crazy red pepper flakes. I would also probably cut the grape tomatoes in half so they give up some of their juice while cooking. Read More
(37)

Most helpful critical review

Rating: 3 stars
08/22/2013
The recipe was ok. I liked the very detailed instructions and the idea of the recipe. I used packaged whole wheat gnocchi and that may have been a large reason for my dissatisfaction. Based on the other reviews I added chopped scallions garlic and mixed color bell peppers. I only had cherry tomatoes so used those cut in fourths. I also added salt and pepper. It was a very attractive and the flavor was ok- but something was still missing. I made the Parmesan crisps but they didn't seem to go ( they seemed greaser making them this way I have made the on parchment paper in oven and liked the result better). I wonder if adding the cheese to the veggie mix might have been better. Also maybe a dash of balsamic. Read More
12 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/17/2010
What I loved about this was the colors and how healthy it is. You can really add whatever veggies you have on hand. The Parmesan Cheese Crisps were wonderful! I make them often to top soups. What I didn't like was that it was a bit bland. There wasn't even salt and pepper in this. If I make this again I would definitely add salt pepper garlic and if I'm feeling a little crazy red pepper flakes. I would also probably cut the grape tomatoes in half so they give up some of their juice while cooking. Read More
(37)
Rating: 4 stars
08/12/2011
I've made this several times and the one addition that lifts it over the top is a fair-sized dollop of pesto. It makes a superb vegetarian main course delicious and satisfying. If you're in a rush you can just add the Parmesan cheese instead of making the crisps without sacrificing flavor. Read More
(4)
Rating: 5 stars
08/22/2011
Used whole wheat gnocchi and added yellow squash red bell pepper green onions whole garlic cloves and a little red pepper. Didn't have parm cheese so we just used mozzarella and it was great! Read More
(3)
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Rating: 5 stars
02/14/2011
I put in a full 8 oz. bag of cherry tomatoes cut in half and 8 oz. of mushrooms. For more flavor I crumbled half a minicube of Knorr Chipotle seasoning over the combined ingredients (my favorite seasoning). It turned out really good with raves from my wife. Thanks to PamMar for the suggestions. Read More
(3)
Rating: 4 stars
06/05/2018
I thought that I would be missing a sauce or something but this was honestly pretty great as is. I added some garlic salt and some white wine to the mushrooms while they cooked but otherwise didn't change a thing. Read More
Rating: 4 stars
07/16/2016
I was looking for something to use up some potato gnocchi and found this recipe. I cooked the gnocchi separate but cooked everything else in the same pan together. I left out the tomatoes and pine nuts and added some sliced ham. I just sprinkled the cheese on afterward and let it melt on top of everything in the pan. I added some salt pepper and fresh oregano along with the basil. My husband and I really liked the flavor - would make again. Read More
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Rating: 5 stars
01/09/2019
I made this recipe with Trader Joe s Cauliflower Gnocchi! I put the gnocchi on paper towels in the microwave for three minutes to get some of the moisture out of it then sautéed and browned the gnocchi for about 10 minutes at medium to medium high heat stirring often. Instead of making the Parmesan pancakes I sprinkled the Parmesan over the top at the end. Yummy! Will definitely make it again! Read More
Rating: 3 stars
08/21/2013
The recipe was ok. I liked the very detailed instructions and the idea of the recipe. I used packaged whole wheat gnocchi and that may have been a large reason for my dissatisfaction. Based on the other reviews I added chopped scallions garlic and mixed color bell peppers. I only had cherry tomatoes so used those cut in fourths. I also added salt and pepper. It was a very attractive and the flavor was ok- but something was still missing. I made the Parmesan crisps but they didn't seem to go ( they seemed greaser making them this way I have made the on parchment paper in oven and liked the result better). I wonder if adding the cheese to the veggie mix might have been better. Also maybe a dash of balsamic. Read More