Gnocchi with Peas and Asparagus
A spring / summer gnocchi recipe that you'll absolutely love. Loaded with peas, asparagus, lemon and cheese, it's the perfect quick weeknight meal.
Servings: 4 people
Ingredients
- 1 lb store bought gnocchi
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 10 ounces frozen peas
- 1/2 cup trimmed asparagus pieces
- 1/2 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.