The perfect spring weeknight meal! This dish is ready in less than 30 minutes!
1 package Gnocchi (I use gluten free)
3 T Olive Oil
1 Zuchinni, small diced
1 Red Pepper, cut in half and then in strips
1/4 C White Onion, small diced
1 Carrot, shredded
1/4 C Dry White Wine
1/4 C Chicken Stock
2 T Grated Parmesan
2 T Parsley, chopped
Salt and Pepper to taste
Bring a large pot of salted water to a boil
Heat olive oil in a large sauté pan
Add in vegetables and cook for 5 minutes
Add in white wine and reduce
Cook gnocchi until they start floating to the top of the water
Add chicken stock to pan with veg and reduce
Turn off heat and add Parmesan cheese and parsley
Stir in cooked gnocchi and season to taste
Pairs perfectly with a glass of white wine
