Cooked - Spring Veggie Gnocchi - New Recipe

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Spring Veggie Gnocchi

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4.0

16 ounce package gnocchi (whole-wheat if preferred)

1 tablespoon olive oil

2 shallots (thinly sliced)

Salt and freshly ground pepper

One bunch asparagus (chopped into 1" pieces)

1 cup spring peas (thawed if frozen)

½ cup grated parmesan cheese (see notes for dairy-free version)

¼ cup heavy cream (see notes for dairy-free version)

1 tablespoon fresh lemon juice

Red pepper flakes (for garnish)

Bring 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.
Heat a large skillet over medium heat.
Add the olive oil, shallots and pinch of salt and pepper. Cook for 2-3 minutes until shallots are slightly soft.
Add the asparagus and cook for 8-10 minutes until asparagus is fork tender.
Stir in the peas and cooked gnocchi, cooking for another 2-3 minutes until peas are heated through.
Remove from heat and sprinkle in parmesan cheese, cream and lemon juice. Stir to combine and add crushed red pepper flakes, if desired.

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