Pan-Seared Gnocchi with Shaved Asparagus and Snap Peas

Have you been looking for the perfect, seasonal recipe that comes together in 30 minutes? Pan-Seared Gnocchi with Shaved Asparagus and Snap Peas is a light, elegant dish that’s loaded with spring vegetables, but won’t weigh you down.

Pan-Seared Gnocchi with Shaved Asparagus and Snap Peas

Asparagus and snap peas are to spring as tomatoes are to summer. When paired in a dish like this, you know the season has arrived. For this recipe, the asparagus is shaved with a sturdy vegetable peeler, and the snap peas are chopped. These techniques offer a unique, delightful texture that makes these vegetables very easy to cook, serve, and eat.

Know what else is convenient about this recipe? Packaged gnocchi. Now, I always love the homemade kind, but I’m not looking to go the distance on a busy weeknight. Save that for my favorite Italian restaurant. So, to satisfy my gnocchi cravings and spare my wallet and my time, I get this job done in a cool, 30 minutes…and you can too.

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Ingredients you will need

• 6 cups water
• 1-16oz package prepared gnocchi
• 1/4 lb fresh snap peas
• 1/4 lb fresh asparagus
• 1-2 tablespoons olive oil
• Coarse salt and pepper
• 1-2 tablespoons unsalted butter, cubed
• 1/4 cup shredded parmesan cheese
• 1 Lemon, zested and quartered

Tools I use for this recipe

• 4-quart stainless soup pot
• Titan vegetable peeler
• Stainless colander
• 11-inch skillet

A couple tips about this dish.

1. Gnocchi, when boiling, can be ready in 3 minutes, so be ready to get those babies into the skillet (see recipe details).
2. Also, this dish is finished in a light, butter sauce, so it’s best served immediately after it’s made.
3. Lastly, if you find yourself with leftovers on this dish, be sure to add a little olive oil or butter when reheating…and I recommend doing this in a skillet. Cheers!

Another favorite of mine is this one pot italian pasta which is loaded with fresh vegetables! It’s absolutely delicious and I highly recommend you giving it a try.

Here are some other dinner ideas for you!

This Rotini, Peas and Cheese is a simple but very satisfying dish. It’s full a flavor, and much of that flavor comes from the bacon and the Dijon mustard. It’s a great dish for a weeknight.

This positively delicious pasta dish is made with Mezzi Rigatoni, which is basically the same as regular Rigatoni, but the noodles are shorter. Fennel and coriander add the complex flavor profile of this Spiced Chicken with Mezzi Rigatoni. It’s a favorite on this blog!

If you’re a pesto lover, this Sun Dried Tomato Pesto is a must try! Great on your favorite pasta, but also as a sandwich spread, mix it with cream cheese for your morning bagel, or thin it out with additional olive oil for a great salad dressing!

And for another meatless Monday dish, be sure to try my Mushroom Ravioli.

Pan-Seared Gnocchi with Shaved Asparagus and Snap Peas

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Servings: 6

Author: Amanda Davis

Ingredients

• ▢ 6 cups water
• ▢ 1-16 oz package prepared gnocchi
• ▢ ¼ lb fresh snap peas
• ▢ ¼ lb fresh asparagus
• ▢ 1-2 tablespoon olive oil
• ▢ Coarse salt and pepper
• ▢ 1-2 tablespoons unsalted butter cubed
• ▢ ¼ cup shredded parmesan cheese
• ▢ 1 Lemon zested and quartered

Instructions

• In a 4-quart soup pot, bring 6 cups water to a boil; meanwhile, prepare veggies.
• For the asparagus, rinse and pat dry; remove and lightly chop the tops; shave the stalks with a vegetable peeler; set aside.
• For the snap peas, rinse and pat dry; cut into bite-sized pieces; set aside.
• When water has reached a rolling boil, carefully drop gnocchi in; when it floats, it’s ready, about 3 minutes.
• Once gnocchi has softened, pour into a colander, rinse with cold water (to stop cooking), pat dry with a paper towel (to avoid skillet splatters); set aside momentarily.
• Preheat an 11-inch skillet over medium heat (nonstick NOT required); add olive oil.
• To this, add gnocchi and sauté on one side until browned, about 2-4 minutes; flip gnocchi to brown the other side, about 2-4 minutes.
• Remove gnocchi from skillet into a bowl; set aside momentarily.
• To the skillet (still on medium heat), add snap peas and sauté until slightly tender, about 3 minutes, tossing as needed.
• Add shaved asparagus, gnocchi, salt, pepper, and cubed butter; toss to combine and heat until warmed through, about 3-5 minutes.
• Plan to serve immediately, either from the pan or individual dishes; squeeze lemon over surface, sprinkle parmesan cheese, and scatter lemon zest.

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