Gnocchi Primavera

A throwback recipe that happily found its way back into my kitchen.

I haven’t made a pasta primavera since high school.

There’s no good reason why; I just found many other pasta dishes that beguiled me, and I moved on. Primavera has a distinctly 80s-90s aura about it–we were in an era of “discovering” Italian food in the USA (though I am not sure how authentically Italian–but rather Italian-American–primavera is. But it’s DELICIOUS.) And perhaps because it’s so distinctively time-stamped is why in addition to eight carb-free days of Passover I’ve been craving it so very very actively.