- Step 1
Cook the gnocchi in a large saucepan of salted boiling water for 1 minute. Add peas, zucchini, snowpeas, broccoli and asparagus. Cook for 4 minutes or until the gnocchi is tender and the vegetables are tender crisp. Drain.
- Step 2
Place the pesto and cream in the pan over low heat. Stir until heated through. Add the gnocchi mixture. Season with salt and pepper. Toss to combine.
- Step 3
Divide among serving dishes and top with parmesan to serve.
With a twist:
Gnocchi with spring vegetables and bacon: Omit the pesto. Before adding cream in step 2, cook 3 bacon rashers, finely chopped, in the pan for 3-4 minutes or until golden.
Penne primavera: Replace gnocchi with dried penne pasta. Cook following packet directions. Add vegetables in the last 4 minutes of cooking.
Cook's tip: Watch gnocchi as it cooks - it's ready when it rises to the water's surface.