![](https://www.allrecipes.com/thmb/LnWhjYFUAP6uX_jZvuJNTwaKtPE=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/6239544-73215d98b4b54853a3e1719a16fe06e9.jpg 750w)
Ingredients
-
½ cup freshly grated Parmesan cheese, divided
-
1 teaspoon olive oil
-
2 tablespoons pine nuts
-
1 (16 ounce) package potato gnocchi
-
2 tablespoons olive oil, divided
-
1 zucchini, chopped
-
12 fresh mushrooms, cleaned and stems trimmed
-
12 grape tomatoes
-
10 torn fresh basil leaves
Directions
-
Spray a nonstick skillet with cooking spray, and place over medium-low heat. Place about 2 tablespoons of Parmesan cheese at a time into the skillet. Cook until cheese melts into a thin circle, begins to bubble, and browns at the edges, about 1 minute. Flip the crisp, and brown the other side for about 30 seconds. Remove the crisp to a plate to cool. Make 3 more cheese crisps the same way.
-
Heat 1 teaspoon of olive oil in a skillet over medium heat. Add pine nuts; cook and stir until lightly toasted and fragrant, about 3 minutes. Remove pine nuts from the skillet and set aside.
-
Cook gnocchi according to the package directions; drain them in a colander set in the sink.
-
Pour 1 tablespoon of olive oil in a large skillet over high heat. Add zucchini; cook and stir just until seared, about 2 minutes. Remove zucchini from the pan. Reduce heat to medium; add mushrooms and stir until they begin to give up their juices but are still firm, about 5 minutes. Drain the juices. Return zucchini to the pan; add tomatoes, torn basil leaves, toasted pine nuts, drained gnocchi, and the remaining 1 tablespoon olive oil; cook and stir until heated through.
-
To serve, divide gnocchi among four plates, and serve each plate topped with a Parmesan cheese crisp.
Nutrition Facts (per serving)
327 | Calories |
21g | Fat |
26g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 327 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 8g | 41% |
Cholesterol 30mg | 10% |
Sodium 249mg | 11% |
Total Carbohydrate 26g | 10% |
Dietary Fiber 3g | 10% |
Total Sugars 2g | |
Protein 10g | 20% |
Vitamin C 18mg | 20% |
Calcium 149mg | 11% |
Iron 2mg | 12% |
Potassium 552mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, All Rights Reserved