INGREDIENTS:1 lb. basic potato gnocchi Butter as needed 3 quarts water 1 Tbsp. salt 6 oz. green beans, cut into 3/4 inch lengths 12 medium asparagus spears, snapped, cut into ¼ inch diagonal pieces 1 medium zucchini, cut into ½ inch dice 1 cup frozen peas, thawedTomato cream sauce 6 Tbsps. butter, divided 8 oz. white mushrooms, sliced thin 4 large ripe tomatoes, peeled, cored, chopped medium ¼ tsp. red pepper flakes ½ cup heavy cream 2 medium garlic cloves, minced ¼ cup fresh basil, shredded ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.