Great Groceries: Spring Veggie Gnocchi
Spring Veggie Gnocchi 1 (12 oz.) package gnocchi 1 Tbsp. olive oil 2 shallots, thinly sliced 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 1 bunch asparagus, chopped 1 cup frozen peas, thawed 1/2 cup grated Parmesan cheese 1/4 cup heavy cream 2 Tbsp. freshly squeezed lemon juice 1/4 tsp. red pepper flakes Bring a large pot of salted water to boil. Add gnocchi and cook according to package directions. Drain and lightly rinse with water. Set aside. Heat a large skillet over med...
Spring Veggie Gnocchi
1 (12 oz.) package gnocchi
1 Tbsp. olive oil
2 shallots, thinly sliced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 bunch asparagus, chopped
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese
1/4 cup heavy cream
2 Tbsp. freshly squeezed lemon juice
1/4 tsp. red pepper flakes
Bring a large pot of salted water to boil. Add gnocchi and cook according to package directions. Drain and lightly rinse with water. Set aside.
Heat a large skillet over medium heat. Add olive oil, shallots, salt and pepper. Cook for 2 to 3 minutes until shallots are soft. Add asparagus and cook for 8 to 10 minutes until fork tender. Add in peas and cooked gnocchi, cooking for another 2 to 3 minutes until peas are heated through.
Remove from heat and sprinkle in cheese, cream and lemon juice. Stir to combine and add crushed red pepper flakes.
