Gnocchi With Harvest Vegetables

This is such a great late summer meal. It's so simple, really highlights the
season, and feels like it should be eaten while sitting by a fire, surrounded by
trees whose leaf tips are just starting to show the first hints of yellow and
red.

Servings: 4

Author:

Cook Time
30 minutes

Course:

Main Course

Keywords:

Pasta gnocchi Vegetables

Instructions

1 Put a large pot of water on to boil and season with salt, pepper, olive oil and
red wine vinegar.
2 In a nonstick pan fry the bacon over medium heat until the edges start to brown.
Use a paper towel to soak up most of the bacon grease and add 1-2 tbsp olive
oil.
3 Add the green beans, onion, and mushrooms to the bacon and toss together. Season
with salt and pepper, and sauté for several minutes, tossing every couple
minutes.
4 Once the beans begin to turn a more vibrant green, add the peas, garlic and
herbs. Toss together and sauté for an additional 5-10 minutes.
5 Once the sage in the vegetables has cooked and crisped up, add the gnocchi to
the pot of boiling water and cook until it floats to the top. Use a slotted
spoon to take out of the pot once they float and add directly to the pan with
the vegetables. Add nutmeg and lemon zest and toss to combine everything evenly.
Season lightly with salt and pepper, and add olive oil if needed.
6 Add cheese, toss and sauté for another minute until the cheese melts in. Serve
and enjoy!

Gnocchi With Harvest Vegetables

Course:

Keywords:

🧂 Ingredients

Instructions

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