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Fresh Gnocchi with Summer Vegetables in an Herb and Butter Sauce https://www.metro.ca/userfiles/image/recipes/gnocchi-frais-legumes-ete-sauce-herbes-beurre-10894.jpg PT15M PT08M PT23M
Bring a pot of salted water to a boil and prepare the ingrédients.Slice the pepper.Cut the zucchini into halved rounds.Mince the garlic.Halve the cherry tomatoes.Chop the herbs.In a large pan, heat the olive oil over medium-high heat, then add the zucchini and garlic and cook for 2-3 minutes.Add the peppers, season with salt and pepper, and cook for an additional 2-3 minutes.Add the cherry tomatoes and cook for a final 2 minutes, or until softened, then remove from heat.While the vegetables are cooking, add the pasta to the boiling water and cook for 1-2 minutes, or until the gnocchi float.Reserve some of the starchy pasta water, then drain and set aside.Once the vegetables are cooked, add the gnocchi to the same pan, along with the butter and some of the reserved cooking water, adding one tablespoon at a time to desired consistency.Add the 3/4 of the herbs and mix well until the water and butter thickenServe the pasta in pasta bowls and garnish with the rest of the fresh herbs and the parmesan petals.Source: Missfresh.com
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4 g basil 2 Tbsp. (30 mL) butter 4 g chives 1 zucchini 2 garlic cloves 2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 ml) parmesan 1 yellow bell pepper 4 g thyme 1 cup (250 mL) cherry tomatoes
Fresh Gnocchi with Summer Vegetables in an Herb and Butter Sauce

Fresh Gnocchi with Summer Vegetables in an Herb and Butter Sauce

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2
servings
0:15
Preparation
0:08
COOKING
0:23
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 g
    basil
  • 2 Tbsp.
    (30 mL)
    butter
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  • 4 g
    chives
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  • 1
    zucchini
  • 2
    garlic cloves
  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 2 Tbsp.
    (30 ml)
    parmesan
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  • 1
    yellow bell pepper
  • 4 g
    thyme
  • 1 cup
    (250 mL)
    cherry tomatoes
Imprimer ma sélection

Preparation

Bring a pot of salted water to a boil and prepare the ingrédients.

Slice the pepper.

Cut the zucchini into halved rounds.

Mince the garlic.

Halve the cherry tomatoes.

Chop the herbs.

In a large pan, heat the olive oil over medium-high heat, then add the zucchini and garlic and cook for 2-3 minutes.

Add the peppers, season with salt and pepper, and cook for an additional 2-3 minutes.

Add the cherry tomatoes and cook for a final 2 minutes, or until softened, then remove from heat.

While the vegetables are cooking, add the pasta to the boiling water and cook for 1-2 minutes, or until the gnocchi float.

Reserve some of the starchy pasta water, then drain and set aside.

Once the vegetables are cooked, add the gnocchi to the same pan, along with the butter and some of the reserved cooking water, adding one tablespoon at a time to desired consistency.

Add the 3/4 of the herbs and mix well until the water and butter thicken

Serve the pasta in pasta bowls and garnish with the rest of the fresh herbs and the parmesan petals.

Source: Missfresh.com

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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