Gnocchi "Primavera"

Ingredients:

• 1 package (500 gr.) potato gnocchi
• 3 tablespoons extra-virgin olive oil
• 1 leek (white and light green parts only), quartered lengthwise and cut into 5cm pieces, rinsed thoroughly
• 8 small radishes, trimmed and quartered
• 220 g sugar snap peas, ends trimmed
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese + extra shredded cheese for sprinkling
• 1 teaspoon finely grated lemon zest
• 1 tbsp finely chopped fresh parsley

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the gnocchi and cook according to package directions. Set aside 1 cup of water, and drain the rest in the sink.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until softened and beginning to brown, about 3 minutes. Add the radishes, sugar snap peas, 1/2 teaspoon salt, and a few freshly ground black pepper. Cook, stirring frequently, until the peas are bright green and crisp-tender, 5 to 6 minutes.
3. Add the gnocchi to the pan along with 3/4 cup of the cooking water, butter, grated Parmesan, lemon zest, and parsley. Remove from heat and gently toss to coat the gnocchi and melt the cheese, adding more water if necessary. Sprinkle each serving with Parmesan.