Are you looking for a truly simple pasta recipe that comes together fast but looks and tastes like you worked for it? Browned Gnocchi with Lemony Spring Green Vegetables is a light, elegant dish that’s loaded with seasonal, green vegetables, but won’t weigh you down.
Browned Gnocchi with Lemony Spring Green Vegetables
First, let’s talk about the gnocchi. I love anything made from scratch, but I also love convenience on a busy weeknight. So, for this recipe, I’m using a packaged gnocchi that actually boils to perfection in about 4 minutes. But that’s only half of what makes these potato pillows so good. Trust me…these little pillows want to be browned. It just adds a crispy texture that leaves your palate doing gourmet, happy dances.
About those lemony spring vegetables. Asparagus and snap peas are to spring as tomatoes are to summer. When paired in this dish and topped with some lemony goodness (juice and zest), oh my goodness…you just feel like you’re making healthy decisions. For this recipe, the asparagus stalks are shaved with a sturdy vegetable peeler, and the snap peas are coarsely chopped. These techniques offer a unique texture that makes the vegetables super easy to cook, serve, and eat.
If you like the sound of this recipe, you might also like my other popular vegetarian pasta recipes. Check out my Sesame Kale Noodles, 30-Minute Vegan Chickpea Confetti Noodles, and my recipe for Drunken Marinara Sauce.
Ingredients you’ll need for this recipe:
- packaged gnocchi
- fresh snap peas
- fresh asparagus
- olive oil
- Coarse salt and pepper
- unsalted butter, cubed
- shredded parmesan cheese
Tools you’ll find handy for this recipe:
- 3.5 quart stainless sauce pan to boil the gnocchi
- Microplane fine zester to zest the lemon
- Titan vegetable peeler to shave the asparagus
- Fine Double Mesh Strainer to drain the gnocchi
- 11-inch skillet to brown the gnocchi
A quick tip about this recipe:
This dish is finished in a light, butter sauce, so it’s best served immediately after it’s made. But, if you find yourself with leftovers, be sure to add a little olive oil, or butter, or just plain water when reheating…and I recommend doing this in a nonstick skillet.
Cheers to the happily ever after of gnocchi and spring vegetables…and always to our health!
This recipe was originally published on Amanda’s Cookin’ in May, 2016
About my recipes: MORE plant, LESS animal...that's my jam.
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