Spring Vegetable Gnocchi

SPRING VEGETABLE GNOCCHI

INGREDIENTS

• Potato gnocchi (whole-wheat if preferred)
• Olive oil, or butter
• Shallots
• Salt and freshly ground pepper
• Fresh asparagus
• Frozen spring peas, thawed if frozen
• Parmesan cheese (see notes for dairy-free version)
• 1/4 cup heavy cream (see notes for dairy-free version)
• Fresh lemon juice and lemon zest
• Red pepper flakes, if desired

DIRECTIONS

1. Start by bringing a large pot of salted water to a boil. Add the gnocchi and cook until done according to package directions. Drain and lightly rinse with water. Set aside.
2. Heat a large skillet over medium-high heat. Add the olive oil, shallots and pinch of salt and pepper. Cook for 2-3 minutes until shallots are slightly soft.
3. Add the asparagus and cook for 8-10 minutes until asparagus is fork tender. Stir in the peas and cooked gnocchi, then cook for another 2-3 minutes until peas are heated through.
4. Enjoy as is, or garnish with fresh basil.

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