A delightful and fresh dish that combines tender gnocchi with spring vegetables to create a vibrant and flavorful meal.
Ingredients
- 1 lb gnocchi store-bought or homemade
- 1 tbsp olive oil extra virgin
- 2 cups asparagus trimmed and cut into 1-inch pieces
- 1 cup peas fresh or frozen
- 1 cup baby spinach packed
- 1/4 cup grated Parmesan cheese plus extra for serving
- 1 clove garlic minced
- 1 tbsp lemon juice freshly squeezed
- to taste salt and pepper
Instructions
- Bring a large pot of salted water to boil. Add the gnocchi and cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add asparagus and peas to the skillet. Sauté until the vegetables are tender but still bright green, about 5 minutes.
- Stir in the spinach and cook until wilted, about 1 minute.
- Add the cooked gnocchi to the skillet along with the Parmesan cheese and lemon juice. Toss to combine.
- Season with salt and pepper to taste. Serve with additional Parmesan cheese, if desired.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 500mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 2500IUVitamin C: 20mgCalcium: 150mgIron: 3mg