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    Grana PadanoGnocchiLactose free

    Potato gnocchi with asparagus, peas, broad beans and Grana Padano

    Group 393Easy
    Group 3824 people
    T345 min

    Ingredients

    800 g potato gnocchi
    100 g Grana Padano
    1 bunch asparagus
    100 g broad beans (shelled)
    100 g peas (shelled)
    1 leek
    Extra virgin olive oil
    Salt and pepper
    Basil

    Preparation

    STEP 1

    Clean the vegetables and shell the broad beans and peas.
    Blanch the broad beans and remove the skin.
    Remove the hard woody part of the asparagus and boil them until soft. Cut them into small pieces leaving the tips in one piece.

    STEP 2

    In a pan, heat a drizzle of extra virgin olive oil and add the chopped leek. Cook for a few minutes, then add the vegetables. Cook over medium heat for 10 minutes.
    In the meantime, cook the gnocchi in plenty of salted water.

    STEP 3

    Drain and add them to the vegetables adding grated Grana Padano and fresh basil.

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