This is my version of a gnocchi primavera. Primavera is the Italian word for “spring” and that is exactly what this dish tastes like – spring on a plate. Every Tuesday, I go to my local market in Le Bugue and look around at what catches my eye and then I plan dinner for the next two days based on what I find. This week, it was an explosion of spring vegetables. The asparagus were gorgeous, beautiful white spears and that I decided would be the base of my dish. The same stall had fresh peas, a real treat so I could not pass that up and the pasta stall at the end of the market had plump, fat, fresh potato gnocchi. It was an easy decision: I would make gnocchi with asparagus, peas, fava beans, bacon and a touch of cream and parmesan. In my mind, everything tastes better with lardons or bacon but if you do not agree with me, and I know that there are a few of you out there, feel free to leave it out.
When buying asparagus, you want to look for firm stems with tightly closed tops. To trim stems, all you need to do is to break off or cut the dry, fibrous ends. If you use the larger white asparagus, as I have done, then you need to peel the base of the stems. This is not necessary with smaller green asparagus. In France, at the market you often have a choice between regular fava beans and larger ones for soup. These are easy to peel without blanching first. With smaller ones you need to blanch them quickly in boiling water first so they peel easier. The same goes for frozen ones, boil for a few seconds then they pop out of the peel very easily.
Celebrate spring with farm-fresh asparagus and sweet peas tossed with tender potato gnocchi and crisp bacon – who can resist?
- 450 g / 1 pound gnocchi
- 1 tablespoon butter
- 150 g / 5 oz pancetta or bacon, chopped
- 1 large shallot, finely diced
- 450 g / 1 pound white asparagus, trimmed, cut on diagonal into 1-inch pieces
- 1 cup shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
- 1 cup fava beans
- 1/3 cup heavy whipping cream
- 1/4 cup chopped fresh Italian parsley or chives
- 1/2 cup grated or shaved Parmesan cheese for serving
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Preparation:
Place fava beans in a large pot of boiling water, cook 1 minute
Drain, rinse with cold water, drain well
Remove tough outer skins from beans
Place the asparagus in a pot of boiling water and cook for 4 to 10 minutes depending on thickness
When nearly tender, add peas for the last minute or two
Drain well
Melt the butter in a large skillet over medium high heat
Add the pancetta, bacon or lardons and the shallot and sauté until crisp
Add the peas, fava beans and asparagus and ensure all well coated
Pour in the heavy cream, do not allow to boil, set aside
In a large pot, boil water and cook the gnocchi according to the package instructions – the gnocchi are done about 1 to 2 minutes after they float to the surface – remove with a slotted spoon
Add to the skillet and toss all gently to coat
Sprinkle fresh parsley or chives and parmesan and serve immediately
Enjoy!
recyclersa said:
Freshly shelled unfrozen peas – haven’t seen them in years. This sounds delicious, another great recipe. Laura
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Nadia said:
Thanks. My local market is full of them at the moment – lovely.
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Mad Dog said:
That is very spring!
I made potato gnocchi recently and they were astonishingly good and quite simple. I used the last recipe here, but with 00 flour:
http://www.theguardian.com/lifeandstyle/2013/jul/10/how-to-make-the-perfect-gnocchi
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Nadia said:
I am a big believer in cooking with the seasons. I have not made my own gnocchi in quite a while but now you have given me an incentive. My grandmother made them almost weekly. She ate them whenever she had a floury potato and used hardly any flour at all except to dust the workspace.
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Mad Dog said:
Me too – I never buy frozen peas and am delighted by new asparagus and favas in spring.
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annchinitapcar said:
I love pasta so much! And can’t wait to try your recipe!🍝🍷
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Nadia said:
Great, with a nice glass of semillion or rosé.
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Osyth said:
I’m with you on the lardons 100% They absolutely enhance EVERYTHING. Your gnocci dish looks absolutely fabulous and since we have asparagus in the farmstore right now I think a weekend supper could be sorted. By the way – your chicken Breyani was absolutely sumptuous. My husband was entirely silent throughout dinner with a sort of far-away delight etched on his face. It will certainly be repeated and often and I thank you again for your wonderful repertoire which is expanding mine beautifully 🙂
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Nadia said:
I am so glad you and hubby enjoyed the chicken breyani. It is one of my favourites.
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Loretta said:
What a delightful sounding spring meal you’ve presented, the vegetables look just wonderful against the gnocchi. I can only imagine what they must have tasted like.
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Nadia said:
Thank you. I do try and buy local and seasonal as much as possible.
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FrugalHausfrau said:
I think this is going on my must make list! It looks so lovely and light – I haven’t had a whole lot of gnocchi but the ones I’ve had were in much heavier sauces. Thanks for bringing this to Fiesta Friday!
Mollie
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Nadia said:
Hope you enjoy it. It is very light and perfect for spring.
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Unwed Housewife said:
I love seasonal dishes and this sure sounds perfect for Spring. Thanks for sharing at Fiesta Friday #117! I started following your blog so I never miss a recipe.
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Nadia said:
Great, thanks.
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