Gnocchi With Spring Vegetables

• servings: 4 servings
• total time: 25 minutes

Ingredients

2 Tbsp. extra virgin olive oil, divided

1 lb. frozen cauliflower gnocchi (or potato gnocchi, if desired)

1 Tbsp. finely chopped fresh garlic (from about 3 cloves)

3/4 cup vegetable or no-chicken stock

1/4 cup (1/2 stick) unsalted butter, cut into 6 to 8 pieces

1 tsp. lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)

8 oz. fresh asparagus, trimmed and sliced diagonally into 1-in. pieces (about 1 1/2 cups)

1 cup (about 3 oz.) fresh sugar snap peas, strings removed and thinly sliced lengthwise

1/2 cup frozen sweet peas

3/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper, plus more for topping

1/3 cup finely chopped mixed fresh tender herbs (such as chives, tarragon, parsley, and/or basil)

Grated Parmesan cheese, for topping (optional)

Directions

Heat 1 tablespoon oil in a large nonstick skillet over medium. Add gnocchi; cook, covered, turning occasionally, until golden brown in spots, about 12 minutes. (Potato gnocchi will cook a few minutes faster than cauliflower gnocchi.) Transfer to a large plate.

Heat remaining 1 tablespoon oil in skillet over medium. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add stock, butter, and lemon zest; bring to a simmer over medium-high. Simmer, undisturbed, until slightly reduced and a little creamy, about 2 minutes.

Return gnocchi to skillet. Add asparagus, snap peas, sweet peas, salt, and pepper. Cook over medium-high, stirring constantly, until vegetables are just tender, about 2 minutes. Remove from heat and stir in herbs and lemon juice.

Serve sprinkled with pepper and (if desired) cheese.