Summer Lisbon Lemon Gnocchi with Pesto, Mushrooms, and Summer Squash
Although many variations of gnocchi have existed before, potato gnocchi likely dates back to the 16th or 17th century. In the 19th century Pellegrino Artusi penned a recipe for our modern pillowy gnocchi that we enjoy today. Since then, professional and home cooks alike have taken many liberties with potato gnocchi to create a variety of new dishes. This original recipe celebrates the best of "summer magic" with Lisbon lemon, fresh herbs, pesto, mushrooms, red onion, and Delicata squash ( which is technically part of the summer squash family due to its thin skin) and fluffy roasted potato gnocchi! Admittedly this dish possesses no magical powers–unless you are considering its taste and nutritional value! Due to the variety of ingredients in this dish it is a great source of potassium, dietary fiber, and contains iron, folate, magnesium, manganese, and vitamins C, K, A, D, and several types of B vitamins. It's also ready in just 20 minutes. That is magical!
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Time:
Prep: 5 min
Cook: 15 min
Servings: 4
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For the Gnocchi
red onion
Delicata Squash
5oz Trumpet mushroom
5oz Maitake mushroom
1 cup corn
gnocchi
sage (fresh)
basil (fresh)
Lisbon lemon
garlic granules
feta
For the Pesto
2 ½ cups spinach
0.5 handful pistachios
0.5 handful pumpkin seeds
3 tablespoons asiago
2 teaspoons garlic granules
olive oil
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Nutrition per serving:
Calories, 325.57kcal, 16%
Total Fat, 22.89g, 33%
Carbs, 21.88g, 8%
Sugars, 4.15g, 5%
Protein, 9.64g, 19%
Sodium, 275.38mg, 14%
Fiber, 3.79g, 14%
Percent Daily Values based on a 2,000 calorie diet.
Health Score: 8.2/10
*Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.
Nutrients in this dish with a positive impact:
Unsaturated Fat, 16g, 32% DV
Fiber, 4g, 14% DV
Protein, 10g, 19% DV
Potassium, 401mg, 11% DV
Magnesium, 55mg, 15% DV
Iron, 2mg, 15% DV
Step 1
Preheat the oven to 425 F.
Step 2
Slice delicata squash, onion, maitake mushroom, and chop feta then arrange evenly on a baking sheet. Toss gnocchi and frozen corn niblets onto the sheet on top of the vegetables evenly. Season everything well with garlic granules, salt, and napa valley seasoning.
Step 3
Bake in the oven for 15 minutes. Toss ingredients halfway through.
Step 4
Zest 1-2 lemons and set the zest aside in a small bowl. Halve the lemons and set aside. Chop herbs and set aside.
Step 5
Meanwhile make the pesto. Place all pesto ingredients in the food processor until smooth or coarsely smooth.
Step 6
Plate the gnocchi and vegetables then top with lemon zest, herbs, and pesto. Squeeze lemon over everything and enjoy!
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Mrs. A.B. Marshall's larger cookery book of extra recipes, published 1902 (Pages 542-543)
