- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In large nonstick skillet, heat 1 tbsp oil over medium-high heat; cook mushrooms, zucchini and garlic, stirring often, for 4 minutes. Season with salt and pepper. Add asparagus; cook until vegetables are tender, about 1 minute. Transfer to bowl; set aside.
Meanwhile, combine pesto and crème fraîche. Season with salt and pepper.
Heat remaining oil in same skillet set over medium heat; cook gnocchi until crispy and heated through, about 5 minutes. Add reserved vegetables, pesto mixture, Parmesan and half of the basil. Cook, tossing, until heated through, about 1 minute; season with salt and pepper to taste. Transfer to bowls. Garnish with pine nuts and remaining basil; sprinkle with Parmesan.
Nutritional facts PER SERVING: about
- Calories 400
- Total fat 26 g
- Saturated fat 7 g
- Cholesterol 22 mg
- Sodium 250 mg
- Total carbohydrate 32 g
- Fibre 5 g
- Sugars 7 g
- Protein 10 g
