Open this recipe in the RecipeMuse app Open
Gnocchi with Spring Vegetables
Gnocchi with Spring Vegetables
15 min4 servings

This easy Gnocchi with Spring Vegetables recipe is a delicious one-skillet dinner with pan-seared gnocchi, seasonal veggies, lemon, and Parmesan!

Ingredients
2 Tbsp vegetable oil (divided, $0.08)
8 oz. mushrooms (cleaned and quartered, $1.76)
½ onion (small dice, (1 cup, 150g) $0.25)
½ bundle asparagus (trimmed & cut 1-inch, (170g, about 10 stalks) $1.76*)
2 garlic cloves (minced, (1 Tbsp) $0.12)
1 tsp salt ($0.04)
1 tsp black pepper (freshly cracked. $0.16)
4 Tbsp butter (divided, $0.46)
16 oz. potato gnocchi (dry & uncooked, $2.44**)
⅔ cup frozen peas (100g, $0.33)
½ lemon (juiced, $0.34)
½ cup Parmesan cheese (grated, (30g) $0.91***)
Instructions
1 Gather and prepare all ingredients.
2 Heat 1 Tbsp of oil in a large cast-iron over medium heat. Once hot, add the quartered mushrooms. Cook them undisturbed for 3 minutes.
3 Next, add the remaining oil, onions, asparagus, garlic, salt, and pepper. Cook for 3 minutes until the onions start to soften.
4 Push the vegetables to one side of the cast iron. Melt 2 Tbsp of butter in the open space. Add the gnocchi in a single layer to the butter and cook undisturbed for about 3 minutes.
5 Then, add the remaining butter, flip the gnocchi, and continue cooking for another 3 minutes until golden brown. I like to use a rubber spatula to gently flip the gnocchi.
6 Add the peas and squeeze in the fresh lemon juice, and cook for about 2 minutes to warm through.
7 Sprinkle on the Parmesan cheese and enjoy!