Name: Lemon Butter Gnocchi with Asparagus and Peas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian cuisine
Ingredients: 500 g gnocchi (store-bought potato gnocchi); 6 tbsp unsalted butter; 3 pcs garlic (cloves, minced); 1 pcs lemon (zest and juice); 250 g asparagus (trimmed and cut into 1-inch pieces); 1 cup frozen peas; 0.5 cup parmesan cheese (grated, plus more for serving); 0.5 cup vegetable broth; salt (to taste); black pepper (freshly ground, to taste); 2 tbsp fresh parsley (chopped, for garnish (optional))

Golden pan-seared gnocchi tossed with bright green asparagus and sweet peas in a creamy lemon butter sauce, garnished with fresh parsley.

Welcome to a delightful celebration of spring on a plate with this exquisite Lemon Butter Gnocchi. This dish masterfully brings together the comforting heritage of Italian Gnocchi – those beloved soft, pillowy potato dumplings often affectionately called the 'first pasta' – with the vibrant freshness of seasonal produce. Originating from northern Italy, gnocchi has a rich history, evolving from simple bread and flour variations to the potato-based wonders we know today, cherished for their tender texture that beautifully absorbs sauces. Here, they're not just a side; they are the star of a light yet incredibly satisfying meal. We're taking traditional gnocchi and elevating them with a bright, zesty lemon butter sauce that sings with fresh garlic and a hint of white wine. The rich, velvety sauce clings perfectly to each dumpling, creating an irresistible mouthfeel. Adding tender-crisp asparagus and sweet, plump peas introduces a wonderful textural contrast and a pop of verdant color, making this a visually stunning dish perfect for a brunch, light lunch, or elegant dinner. A generous scattering of grated Parmesan cheese ties all the flavors together, adding a salty, umami depth. This pasta dish is incredibly quick to prepare, making it an ideal weeknight savior, yet its sophisticated flavors and presentation ensure it's equally at home at a dinner party. It truly embodies the essence of Italian-inspired cooking: simplicity, quality ingredients, and unforgettable taste. This dish is perfect for those seeking flavorful pasta recipes or quick gnocchi meals.

Preparation time: 10 min
Cooking time: 15 min
Total time: 25 min
Servings: 4

Instructions

Preparation

1Bring a large pot of salted water to a rolling boil. While the water heats, prepare your vegetables: trim asparagus and cut into 1-inch pieces, mince garlic, and have lemon zest and juice ready.

Cooking

1Add the gnocchi to the boiling water and cook according to package directions, usually 2-3 minutes, until they float to the surface. Drain well, reserving about 1/2 cup of the gnocchi cooking water.
2While the gnocchi cooks, melt butter in a large skillet or wide pot over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
3Stir in the asparagus pieces and cook for 3-4 minutes, until tender-crisp. Add the frozen peas and cook for another 1-2 minutes until heated through.
4Pour in the vegetable broth and lemon juice. Bring to a gentle simmer and cook for 2 minutes, allowing the sauce to slightly reduce.
5Add the cooked gnocchi to the skillet. Toss gently to coat in the sauce. Stir in the lemon zest and grated Parmesan cheese. If the sauce seems too thick, add a splash of the reserved gnocchi cooking water until it reaches your desired consistency.
6Season with salt and freshly ground black pepper to taste. Garnish with fresh parsley, if using, and serve immediately with additional Parmesan cheese on the side.

Instructions

Preparation

1Bring a large pot of salted water to a rolling boil. While the water heats, prepare your vegetables: trim asparagus and cut into 1-inch pieces, mince garlic, and have lemon zest and juice ready.

Cooking

1Add the gnocchi to the boiling water and cook according to package directions, usually 2-3 minutes, until they float to the surface. Drain well, reserving about 1/2 cup of the gnocchi cooking water.
2While the gnocchi cooks, melt butter in a large skillet or wide pot over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
3Stir in the asparagus pieces and cook for 3-4 minutes, until tender-crisp. Add the frozen peas and cook for another 1-2 minutes until heated through.
4Pour in the vegetable broth and lemon juice. Bring to a gentle simmer and cook for 2 minutes, allowing the sauce to slightly reduce.
5Add the cooked gnocchi to the skillet. Toss gently to coat in the sauce. Stir in the lemon zest and grated Parmesan cheese. If the sauce seems too thick, add a splash of the reserved gnocchi cooking water until it reaches your desired consistency.
6Season with salt and freshly ground black pepper to taste. Garnish with fresh parsley, if using, and serve immediately with additional Parmesan cheese on the side.

Nutrition Information

Calories: 551 kcal
Protein: 15 g
Fat: 28 g
Carbs: 61 g

Nutrient	Per serving
Calories	551 kcal
Protein	15 g
Fat	28 g
Carbs	61 g

Tips

Don't overcook the gnocchi; they cook very quickly once they float, they're ready.
Prep all your vegetables before starting to ensure a smooth, quick cooking process.
Serve with a simple side salad to complement the richness of the gnocchi and sauce.