Welcome the rejuvenating breezes of spring to your table with our delightful "Gnocchi with Green Spring Vegetables" recipe. Celebrate nature's awakening as you savor the harmonious blend of tender, pillowy gnocchi and an array of fresh, crisp veggies. Each bite is a tribute to the season, featuring the aromatic punch of chopped fennel bulb and the vibrant, leafy freshness of chopped leeks. Drizzled generously with Colavita Premium Selection Extra Virgin Olive Oil, this dish glistens both in flavor and nutrition. Perfect for a light lunch or a serene alfresco dinner, this recipe promises to infuse your mealtime with the essence of spring's vitality.
In a large pan, heat the olive oil over medium-high heat, then saute the fennel and leeks until soft and just beginning to brown. Add the garlic and continue to cook for 2 minutes, or until the garlic is fragrant and softened.
Add the peas and Colavita artichoke hearts, and stir to combine. Remove the pan from the heat and set aside.
Meanwhile, cook the Colavita Potato Gnocchi to package instructions, reserving up to a cup of pasta cooking water when draining the gnocchi.
Add the cooked and drained gnocchi to the pan off-heat and stir to combine. Add the lemon juice and parmesan cheese, then slowly add additional pasta water if the the pan looks dry. If you add too much liquid, turn the heat onto the lowest setting and continue stirring until it thickens into a sauce. Do not turn the heat up above low once the parmesan cheese has been added.
Off the heat, add the lemon zest if using, parsley, mint, and Colavita Sea Salt and Black Pepper to taste. Serve while hot!