Mini Gnocchi with Peas, Asparagus, and Artichoke Hearts
The best parts about spring in one recipe!
1 Package Emma Gnocchi – Mini
2 tbsp Emma Extra Virgin Olive Oil
3 tbsp Scallions, finely chopped
1/2 cup Peas, (preferably fresh!)
1/2 cup Asparagus, finely chopped
1 jar Emma Marinated Artichokes
Emma Parmigiano Reggiano Cheese, finely grated
- In a large frying pan, heat the olive oil and saute the scallions on medium heat until soft. Toss in the peas, the asparagus, and the artichokes, season with salt and pepper and saute until cooked through, approximately 8 minutes.
- In the meantime, bring a large pot of salted water to a boil and cook the gnocchi according to packaging instructions. When the gnocchi float, drain and toss them into the vegetable mixture.
- Reserve 1/4 cup of the starchy water and toss in the frying pan, let it reduce a little and form a sauce.
Finish with a generous sprinkle of Parmigiano Reggiano cheese.
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