A vegetarian delicious moreish bowl made with familiar ingredients that comes together in 30 mins or less. Tossed in a mellow combination of buttery mushrooms and vegetables, this is a healthy comforting meal!
Potato gnocchi – 1/2 kg
Button mushrooms- 1 cup, thinly sliced
Zucchini – 1/2 cup, sliced into semi-rounds
Green peas- 1/4 cup
Cauliflower- 1/4 cup, cut into small florets
Garlic pods- 2, finely minced
Rosemary – 1 tsp, finely chopped
Parsley leaves- For garnish
Parmesan cheese – 2 tbsp, grated
Salt – To taste
Butter – As needed
Method: In a medium saucepan, bring water to boil. Add the gnocchi and cook according to the package instructions. Drain and keep it aside. In the same saucepan, boil the green peas and cauliflower florets for 5-8 mins. Drain and keep it aside. Melt the butter in a large non-stick pan over medium flame. Add the sliced mushrooms & zucchini and cook for about 5-10 mins until they brown nicely. Add the boiled green peas and cauliflower and mix well. Add chopped garlic and rosemary and cook for 1-2 mins. Finally add the gnocchi and mix well. Cook for another 5-7 mins until the gnocchi browns slightly. Remove pan from the heat and sprinkle the cheese on top. Garnish with chopped parsley.