Gnocchi primavera

Spring is in town and I hope that it will chase away the rain! Even it's raining right now here in Lyon, I crave healthy spring smelling dish. This week I really wanted to try this Italian dish. It contains gnocchi which are italian pastas (obviously) made of potatoes, semolia and eggs. This dish is healthier than other dishes because it contains more vegetables than gnocchi. However you won't crave some more gnocchi, thanks to the quite satisfing combination of vegetables and parmesan.

The other good point of this dish is that you can prepare it ahead of time and freeze it, in order to eat it later. Moreover, the vegetables called for the recipe don't spoil quickly hence you can make this dish long after you've been grocery shopping.

I hope that you'll enjoy cooking and eating this dish.

Here are the ingredients you will need :

- Kosher salt

- 1 17.5 ounce potato gnocchi

- 3 teaspoons extra-virgin olive oil

- 1 leek ( white and light green parts only)

- 10 radishes

- 8 ounces sugar snap peas

- freshly ground pepper

- ¼ cup grated parmesan cheese

Bring a large pot of salted water to a boil.

Add gnocchi and cook as written on the packaged.

Meanwhile, wash the vegetables.

Quarter lengthwise the leek and cut into 2-inch pieces.

Trim the sugar snap bean.

Trim and quarter the radishes.

Then heat olive oil in a skillet over medium-high heat. Add leek and cook for 3 or until it has soften and starts browning.

Add radishes and sugar snap peas. Don't forget to season with salt and peper before cooking the vegetables with the lid on, until the peas are bright green and crisp-tender ( about 5-6 minutes).

Once everything is cooked, combine vegetables and gnocchi, add parmesan cheese.

Serve immediately with a bowl full of parmesan cheese, thereby anyone can top the dish with more cheese is they desire.