Crispy Gnocchi with Peas, Asparagus and Lemon

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

4 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

16 ounces (454 grams) homemade or packaged gnocchi, fresh or frozen

1 pound (453 grams) asparagus, cut into bite-size pieces

1 cup (150 grams) fresh or frozen peas * see note

¼ teaspoon salt

¼ teaspoon ground black pepper

A large handful of basil leaves, chopped

1 tablespoon fresh lemon zest

½ cup (45 grams) Parmesan cheese, grated plus more for serving

Directions

Bring a large pan of water to a boil and add the gnocchi. Boil for about 2 minutes, until they float to the top. Remove onto a large surface like a baking sheet so they don’t stick together. This helps dry them out so they crisp.

Add the butter to a large sauté pan over medium heat. When the butter bubbles add the gnocchi (no need to pre-boil. If using frozen, no need to defrost first) and cook for 2 minutes per side until browned, remove from the pan.

To the same pan add the asparagus and peas, toss and cook for 3-5 minutes until the asparagus is tender. Add the salt, pepper, basil, lemon zest. Add the gnocchi back into the pan, mix well.

Serve with more cheese.

Nutrition

• Serving Size: 1
• Calories: 441
• Total Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Cholesterol: 75 mg
• Sodium: 392 mg
• Total Carbohydrate: 59 g
• Dietary Fiber: 7 g
• Total Sugars: 5 g
• Protein: 15 g