A creamy gnocchi recipe makes springs best assets asparagus, snap peas, and peasthe stars of the show.
Searing, instead of boiling, seals the surface of gnocchi creating a crispy, golden crust.
Two simple ingredients, vegetable stock and butter, unite with the aromatics beforespring veggiestake a quick dip.
Photo:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayliss
Shower the gnocchi Parm before serving, and youve got a five-star vegetarian meal.
They will add unequivocal richness with zero effort.
fresh juice (from 1 lemon)
8oz.fresh asparagus, trimmed and sliced diagonally into 1-in.
pieces (about 1 1/2 cups)
1cup (about 3 oz.
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.
Store leftovers in an airtight container for up to 2 days.
Reheat with a little stock and more butter.
