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LOCATION: Recipes >> Italian Recipes >> Gnocchi Primavera

Print this Recipe    Gnocchi Primavera

1 large yellow summer squash, sliced thinly (or else cut squash lengthwise, then slice to get med thick half slices

1 med zucchini, sliced thin (optional)
1 large bunch of asparagus spears with ends cut off (or use small broccoli florets instead)
1 1 lb bag frozen gnocchi
1 cup pesto (Buy basil pesto, or other - or make your own)


1 cup sour cream (or reduced-fat, or no-fat sour cream)
about 25 small cherry tomatoes sliced in halves
Grated Parmesan or Romano Cheese (or a mixture)

1 Boil large pot of water to which you should add a pinch of salt.
2 Cut vegetables, then place in boiling water
3 After boiling for a minute or two, add the frozen gnocchi.
4 Boil until vegetables are just starting to become slightly tender (but not squishy soft),
and until gnocchi floats up to surface.

5 Drain water from vegetables and gnocchi (use colander or slotted cooking utensil to
help you do this), and place vegetables and gnocchi in pretty serving bowl.
6 Separately, mix pesto and sour cream; stir in tomato halves.

7 Pour over gnocchi and toss to coat well. Serve with grated cheese (as per your
taste).



Large pie pie plate with crust already made (your own, or store
bought)

1/2 cup pepperoni thin slices
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 sm garlic clove minced
2/3 cup chopped onion
Small Package of Fresh mushrooms chopped up, (or use 1 small to medium sized can mushrooms, drained),br>
1 1/2 Tbsp. butter or margarine
1/2 tsp oregano
1/2 tsp fennel seed
1 1/2 cups shredded mozzarella cheese
3-4 eggs depending upon egg size
1 1/2 cups heavy cream
spinrkling of salt
1/8 tsp pepper
1 tomato cut into wedges


In skillet, cook pepperoni, peppers, garlic, onions, and mushrooms in butter,
'til onions are translucent, and peppers and onions are softened, not browned.
Stir in fennel seed, and oregano.

Over crust sprinkle 2/3 of the mozzarella cheese
Next put in the pepperoni and vegetables.

In mixing bowl, combine eggs, cream, salt, pepper, and beat or whisk 'til eggs
and cream are well mixed as you would beat for scrambled eggs. Pour over
pepperoni-vegetable mixture, and bake in oven at 375 degrees for 30 minutes
or until knife inserted in center comes out clean.

Top with tomato wedges. Sprinkle on top the remaining cheese. Return to oven
to melt the cheese topping (1-2 minutes). Pull quiche out of oven, and let
stand several minutes before serving.


Serves 4 hearty eaters, or 6 more moderate eaters. If you have a side salad, should serve
6 people easily, unless your eaters want seconds.


OPTIONS:
Also good without garlic.

Right before serving, may garnish with fresh parsley around edges of quiche
May use half and half instead of heavy cream.

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