whole wheat gnocchi primavera

a few days ago i made some whole wheat gnocchi for a late nite supper. i've made it before, but always using regular potato gnocchi in a light sage cream sauce.

this time i got a hold of these whole wheat ones and decided to make it primavera style without the parmagiana-reggiano cheese. for you vegans, just omit the butter and use olive oil instead.

for the sake of time, i used ready made gnocchi and some spring vegetables. the asparagus have been springing up all over the place (excuse the pun) as well as zucchinis.

gnocchi primavera

serves 3-4
prep time: 10 min
cook time: 15 min

vip's:

• 1 package gnocchi
• 1 bunch asparagus, washed & trimmed & cut into large pieces
• 2 zucchinis washed and chopped in large chunks
• 4 sun dried tomatoes diced small or 2 large ripe tomatoes chopped
• 2 cloves garlic chopped
• 2 tbpsn butter
• 1 tbspn olive oil
• italian seasoning to taste
• crushed red pepper to taste
• salt to taste

the play:

• put a pot of water to boil & prepare according to package instructions, keep aside
• in the same boiling water, add asparagus for 2 min, strain and keep aside
• in a saute pan, heat the butter & olive oil
• add garlic and stir for 1 minute
• add tomatoes, stir for 2 minutes
• add asparagus and zucchini, saute for 3 min
• add italian seasoning, crushed red pepper and salt
• add gnocchi and heat thru
• serve with baby greens and garlic bread

Listening to: one of my favorite songs that was released a month before halloween which is also my favorite holiday ever...'gravedigger' by dave matthews from his first solo album, Some Devil, (2003).