Foodie Crush · by Heidi Larsen★ 5.0 (1)
Spring Vegetable Gnocchi
NUTRITION · PER SERVING25M COOK
CAL 31%·PRO 52%
CARBS 69G44% OF CAL
9G FIBER48G OTHER12G TOTAL SUGAR
FAT 29G42% OF CAL
15G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade gnocchi served with sautéed spring vegetables in a light cream sauce. A restaurant-quality vegetarian main that comes together quickly.
mainamerican🍪 sheet pan🍲 stockpot🍳 skillet🔥 ovenvegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 pounds baking potatoes (, (2 large Idaho russets))
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh grated nutmeg
- 2 egg yolks (, beaten)
- 3/4 cup all-purpose flour (, plus more for dusting)
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 leek (, white parts only, thinly sliced)
- 6 ounces baby brown mushrooms (, quartered)
- 3 cloves garlic (, minced)
- 2 cups half and half
- 1 pound skinny asparagus (, trimmed and cut in 1-inch lengths)
- 3/4 cup petite green peas
- 1 teaspoon lemon zest
- 1/4 cup basil (, thinly sliced)
- Kosher salt and freshly ground black pepper
At a glance
PER SERVING · TIME 25M
CAL 31%·PRO 52%
CARBS 69G44% OF CAL
9G FIBER48G OTHER12G TOTAL SUGAR
FAT 29G42% OF CAL
15G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1481mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1556mg
- Calcium
- 500mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1481MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.