Spring Gnocchi with Mushrooms & Parmesan

With this lovely spring weather we’re experiencing at Tumbleweed Farm we’ve been craving the flavors of the season more than ever. This spring gnocchi with mushrooms and parmesan totally hit the spot after a long day of planting in the fields. 500 hundred more heads of lettuce are now resting under row covers after being transplanted from the greenhouses. It’s a great feeling having our first round in the ground but also a little nerve racking since we’re still experiencing frosts at night. We have restaurant commitments for our lettuce beginning soon and we’ve been waking up multiple times on windy nights to make sure the row covers haven’t blow off exposing the tender greens to the harsh cold.

There is a constant sense of urgency around the farm these days but sitting down to home cooked meals is still a priority. We learn every year that we operate way better as coworkers and husband and wife if we sit down, clink glasses and enjoy a meal together at the end of the day.

I was inspired to make this spring gnocchi after ordering a similar dish at a local restaurant a few weeks ago on a rare date night out with Taylor. I loved the dish so much and couldn’t wait to come home and recreate it. Gnocchi is a great alternative to pasta and I adore the soft and chewy texture. It needs to be on my radar more often! I had all intentions of making my own gnocchi but realized we had a package of store bought in our cupboard and decided to shortcut this recipe. With that being said, a homemade potato or ricotta gnocchi would be lovely here (and simple to prepare too!) Whichever you decide, the result will still be a lovely combination of fresh flavors and great textures. Crack open a bottle of crisp white wine and dig in!

Spring Gnocchi with Mushrooms & Parmesan

Prep Time: 15 minutes    Cook Time: 20 minutes    Serves: 4

Gnocchi
  • 1 (16 ounce) package OR favorite homemade gnocchi
Spring Vegetables 
  • 1 bunch of asparagus, trimmed
  • 1/4 cup olive oil, divided
  • 1/2 pound portabella mushrooms, roughly chopped
  • 1 small bunch of scallions, diced- white and light green parts only (about 1/2 cup)
  • 1/4 cup dry white wine, such as a sauvignon blanc
  • 1 cup frozen peas, thawed OR 1 cup fresh peas blanched
  • 1/4 cup freshly grated parmesan cheese + more for serving
  • 1 cup micro greens OR fresh arugula
  • Salt + Pepper to taste
  • Crushed red pepper flakes to taste
  • Juice from half a lemon

Preparation

  1. Cook the asparagus in a large pot of lightly salted boiling water until bright green and crisp-tender. About 1 minute. Using tongs remove from the water and place in a bowl of ice water. Once cool enough to handle cut the asparagus into bite size pieces.
  2. Cook the gnocchi in the same pot of boiling water as the asparagus until they are fully cooked and float to the surface of the water. About 2-5 minutes (the timing will very depending on the type of gnocchi you have.) Drain gnocchi and set aside. Reserve 1/4 cup of the cooking liquid.
  3. Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add the mushrooms and cook until beginning to soften. About 3 minutes. Add the scallions and continue to cook for about 2 more minutes. Add the wine, stir the vegetables and cook until the moisture has evaporated.
  4. Stir in peas, asparagus and gnocchi. Toss until all the vegetables are well combined and continue to cook until the vegetables are warmed through. Add the parmesan cheese, micro greens, salt, pepper, crushed red pepper flakes and lemon juice. Drizzle with the remaining 2 Tablespoons of olive oil and add reserved cooking liquid if need be. Divide among plates and serve warm.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Always taste test as you go *Have fun in the kitchen


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6 thoughts on “Spring Gnocchi with Mushrooms & Parmesan

  1. This looks like the perfect springtime dinner! I absolutely love everything about it! Hopefully the weather will be turning warm for good soon and you’ll be able to get a full night of sleep! 🙂

  2. Ricotta gnocchi is a nice change-up occasionally, but it’s not on my radar much either. Love all the spring greens in this gnocchi recipe. We’re thinking along the same lines this week as I just shared a spring curry with asparagus and peas (and rhubarb) as well.

  3. I often forget about gnocchi, which is quite unfair considering how delicious it is! I love how you’ve paired it with fresh vegetables to lighten it up a bit and to contrast the richness of the gnocchi. And a white wine sauce plus parmesan sound like the perfect additions!

  4. Wendy B says:

    I said out loud to myself, “They have cows?!” one second before I read the first line of this post. 🙂

  5. This gnocchi looks AMAZING!! I love your photos 🙂
    I would love to live on a farm with beautiful animals and fresh produce. I don’t think I’d like to do too much of the hard work, but I’d do the cooking!

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