Food Recipes Gnocchi With Spring Vegetables 5.0 (2) 1 Review A creamy gnocchi recipe makes spring’s best assets— asparagus, snap peas, and peas—the stars of the show. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on April 19, 2024 Rate PRINT Share Close Photo: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayliss Prep Time: 25 mins Total Time: 25 mins Servings: 4 The best thing to happen to gnocchi was the introduction of searing the beloved cauliflower or potato dumplings in a hot skillet. Searing, instead of boiling, seals the surface of gnocchi creating a crispy, golden crust. In this one-skillet gnocchi recipe, you’ll start by searing the gnocchi and then setting them aside to build a quick lemony garlic sauce. Two simple ingredients, vegetable stock and butter, unite with the aromatics before spring veggies take a quick dip. Shower the gnocchi Parm before serving, and you’ve got a five-star vegetarian meal. For the non-vegetarians at the table, drape slices of prosciutto over the gnocchi, or tear them into bite-size pieces. They will add unequivocal richness with zero effort. Ingredients 2 Tbsp. extra virgin olive oil, divided 1 lb. frozen cauliflower gnocchi (or potato gnocchi, if desired) 1 Tbsp. finely chopped fresh garlic (from about 3 cloves) 3/4 cup vegetable or no-chicken stock 1/4 cup (1/2 stick) unsalted butter, cut into 6 to 8 pieces 1 tsp. lemon zest plus 1 Tbsp. fresh juice (from 1 lemon) 8 oz. fresh asparagus, trimmed and sliced diagonally into 1-in. pieces (about 1 1/2 cups) 1 cup (about 3 oz.) fresh sugar snap peas, strings removed and thinly sliced lengthwise 1/2 cup frozen sweet peas 3/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper, plus more for topping 1/3 cup finely chopped mixed fresh tender herbs (such as chives, tarragon, parsley, and/or basil) Grated Parmesan cheese, for topping (optional) Directions Heat 1 tablespoon oil in a large nonstick skillet over medium. Add gnocchi; cook, covered, turning occasionally, until golden brown in spots, about 12 minutes. (Potato gnocchi will cook a few minutes faster than cauliflower gnocchi.) Transfer to a large plate. Heat remaining 1 tablespoon oil in skillet over medium. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add stock, butter, and lemon zest; bring to a simmer over medium-high. Simmer, undisturbed, until slightly reduced and a little creamy, about 2 minutes. Return gnocchi to skillet. Add asparagus, snap peas, sweet peas, salt, and pepper. Cook over medium-high, stirring constantly, until vegetables are just tender, about 2 minutes. Remove from heat and stir in herbs and lemon juice. Serve sprinkled with pepper and (if desired) cheese. Store leftovers in an airtight container for up to 2 days. Reheat with a little stock and more butter. Rate It Print