Spring Gnocchi with Peas and Asparagus
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 people
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Calories
418 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Spring Gnocchi with Peas and Asparagus
Description
This recipe starts by boiling gnocchi until they float, signaling they are cooked through; they are then quickly dried and sautéed in olive oil and butter until slightly golden, giving a pleasant crispy exterior. Asparagus is blanched briefly to keep a vibrant green color and tender crunch.
Garlic is lightly cooked in the same pan before adding the peas and asparagus, blending their sweetness with the richness of butter and olive oil. Lemon juice and zest bring a fresh acidity that cuts through the fat, while grated Parmesan cheese adds a gentle salty and nutty flavor.
Finishing with fresh mint leaves adds a cool, aromatic note that complements the other ingredients. This dish functions well as a spring-focused main course or side, showcasing seasonal vegetables with delicate gnocchi textures.
The gnocchi should be served immediately after sautéing for optimal texture but can be pulled from boiling water as soon as they float for quicker preparation without frying.
Ingredients
- 1 lb gnocchi store bought
- 2 tablespoons olive oil
- 2 tablespoons butter divided
- 10 ounces peas frozen
- ½ cup asparagus trimmed pieces
- ½ cup Parmesan Cheese plus more for garnish
- 4 cloves garlic roughly chopped
- 1 lemon zested and juiced
- mint handful, fresh
- salt kosher salt, freshly cracked black pepper and red pepper flakes to garnish
- black pepper
- red pepper flakes
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
- Gnocchi are done when they float to the surface, so remove them as they finish cooking to avoid overcooking.
- Sauté the gnocchi after boiling to develop a light golden crust and enhance texture.
- Serve the dish immediately to enjoy the crisped gnocchi and fresh vegetables at their best.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 635mg | 26% |
| Potassium | 269mg | 6% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 948IU | 19% |
| Vitamin C | 45mg | 50% |
| Calcium | 207mg | 21% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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