Here’s a recipe for Spring Vegetable Gnocchi with Beurre Blanc:
Ingredients:
– 500g potato gnocchi
– 1 cup fresh asparagus, cut into 2 inch pieces
– 1 cup fresh peas
– 1/2 cup fresh broad beans, shelled
– 1/2 cup butter
– 1/4 cup white wine vinegar
– 1/4 cup dry white wine
– 2 tablespoons fresh chives, chopped
– Salt and freshly ground black pepper, to taste
Instructions:
1. Cook the potato gnocchi in a large pot of salted boiling water according to the package instructions. Drain and set aside.
2. In a separate pot of boiling salted water, cook the asparagus, peas and broad beans until tender. Drain and set aside.
3. In a small saucepan, melt the butter over low heat.
4. Add the white wine vinegar and white wine to the butter and continue cooking over low heat until the liquid has reduced by half.
5. Remove the pan from the heat and whisk in the chopped chives.
6. Season the beurre blanc sauce with salt and black pepper to taste.
7. Add the cooked gnocchi and spring vegetables to the pan with the beurre blanc sauce. Toss to coat the gnocchi and vegetables with the sauce.
8. Serve the Spring Vegetable Gnocchi with Beurre Blanc hot, garnished with additional chopped chives.
Enjoy your delicious Spring Vegetable Gnocchi with Beurre Blanc!