Gnocchi Nicoise
Transform your dinner routine with this vibrant and Mediterranean-inspired Gnocchi Nicoise! This quick and easy recipe combines pillowy potato gnocchi with a medley of fresh, flavorful ingredients like juicy cherry tomatoes, tender green beans, briny kalamata olives, and capers, all sautéed in fragrant garlic and olive oil. Finished with a sprinkle of fresh basil and optional parmesan cheese, this dish is a perfect harmony of textures and savory flavors. With just 15 minutes of prep and a total cook time of 20 minutes, Gnocchi Nicoise is an ideal weeknight dinner that feels both elegant and effortless. Perfect for fans of Mediterranean cuisine, this dish is a must-try for anyone seeking a delicious, veggie-packed meal.
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Recipe Information
Ingredients
- 500 grams potato gnocchi
- 3 tablespoons extra virgin olive oil
- 3 pieces garlic cloves, minced
- 250 grams cherry tomatoes, halved
- 150 grams green beans, trimmed and blanched
- 100 grams kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 10 pieces fresh basil leaves, torn
- 0.5 teaspoons freshly ground black pepper
- 0.5 teaspoons salt
- 50 grams parmesan cheese, grated (optional)
- 2 liters water for boiling gnocchi
- 1 teaspoon salt for boiling water
Instructions
Bring 2 liters of water to a boil in a large pot and add 1 teaspoon of salt.
While the water is heating, prepare the green beans by trimming the ends and blanching them. To do this, boil the beans for 2-3 minutes, then transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Add the potato gnocchi to the boiling water. Cook according to the package instructions, typically until they float to the surface, about 2-3 minutes. Once done, use a slotted spoon to remove them from the water and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally until they soften slightly.
Stir in the blanched green beans, kalamata olives, and capers. Cook for another 2-3 minutes to ensure the ingredients are well combined and heated through.
Add the cooked gnocchi to the skillet, tossing gently to coat them in the garlicky olive oil and vegetable mixture. Cook for another 2 minutes to meld the flavors.
Season the dish with salt and freshly ground black pepper to taste.
Remove the skillet from the heat and sprinkle the torn fresh basil leaves over the top. If desired, finish with a generous sprinkling of grated parmesan cheese.
Serve immediately, dividing the Gnocchi Nicoise among four plates. Garnish with additional basil leaves if desired.
Nutrition Facts
Calories |
1599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 7051 mg | 307% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 16.9 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 851 mg | 65% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1798 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
