Spring Gnocchi with Peas and Asparagus

Gnocchi with Peas and Asparagus from www.whatsgabycooking.com (@whatsgabycookin)

4.74 from 30 votes

Spring Gnocchi with Peas and Asparagus

A spring gnocchi recipe that you'll absolutely love. Loaded with peas, asparagus, lemon and cheese, it's the perfect quick weeknight meal.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Italian, Mediterranean

Servings: people

Author: Gaby Dalkin

Ingredients

1 lb store bought gnocchi
2 tablespoons olive oil
2 tablespoons butter, divided
10 ounces frozen peas
½ cup trimmed asparagus pieces
½ cup parmesan cheese, plus more for garnish
4 cloves garlic, roughly chopped
1 lemon, zested and juiced
handful of fresh mint
kosher salt, freshly cracked black pepper and red pepper flakes to garnish.

Instructions

Bring a large pot of water to the boil. Cook the gnocchi until they start rise to the top of the water. Once floating, remove the gnocchi with a slotted spoon and let them dry for a few minutes on a paper towel lined plate. Add the asparagus pieces to the same boiling water and blanch for 2 minutes until bright green.
Meanwhile, heat a large sauté pan over a medium-high heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the gnocchi to the hot pan with a pinch of salt and black pepper and sauté for 1–2 minutes on each side until slightly golden brown.
Add the remaining butter and olive oil to the pan and add the garlic for 30 seconds. Add the peas and asparagus along with the lemon juice and toss to combine. Season with salt, pepper and red pepper flakes, then add the lemon zest and grated Parmesan cheese.
Garnish with fresh mint and serve immediately.

Notes

As soon as the gnocchi float they are done cooking! So you can pull them out little by little. Serve right then or you can sauté them for extra texture.

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