Crispy Gnocchi with Peas, Asparagus and Lemon

Gnocchi is crisped in a pan with butter and oil and tossed with peas, asparagus, lemon zest basil and Parmesan cheese.

Course Dinner Ideas

Cuisine Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 441

4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil plus more for garnish
1 pound (454 grams) homemade or packaged gnocchi fresh or frozen
1 pound (453 grams) asparagus cut into bite-size pieces
1 cup (150 grams) fresh or frozen peas If using fresh peas, you’ll need to pre-boil them for a few minutes. You can add frozen peas without defrosting.
¼ teaspoon salt or to taste
¼ teaspoon ground black pepper or to taste
A large handful of basil leaves chopped
1 tablespoon fresh lemon zest
½ (45 grams) Parmesan cheese grated plus more for serving

Bring a large pan of water to a boil and add the gnocchi. Boil for about 2 - 3 minutes, or until they float to the top. Remove onto a large surface like a baking sheet so they don’t stick together. This helps dry them out so they crisp.
Add the butter and oil to a large sauté pan over medium heat. When the butter bubbles, add the gnocchi and cook for about 2-5 minutes per side or until browned. Remove from the pan.
To the same pan add the asparagus and peas (shallot, garlic and asparagus if using). Toss and cook for 3-5 minutes until the asparagus is tender. Add the salt, pepper, basil, lemon zest. Add the gnocchi back into the pan, mix well.
Serve with more cheese.