Gnocchi With Asparagus and Peas
This seasonal spring is prepared with minimal effort. Asparagus, shallots, leeks and peas balance out the rich, caramelized gnocchi, but you could experiment with your vegetable choices.
Serve with Dineen Vineyards Condriesque
- 2 (12-ounce) packages gnocchi (preferably fresh, refrigerated gnocchi)
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- Kosher salt and black pepper
- 1 bunch asparagus (about 1 pound), trimmed and cut into thirds
- 2 shallots, trimmed and sliced lengthwise 1/4-inch thick
- 1 cup frozen peas, thawed (or fresh peas)
- 1 lemon, scrubbed for zesting
- ½ cup grated Parmesan
- ¼ cup sliced fresh parsley (optional)
- Sauté shallots in 1-2 tablespoons of olive oil until golden brown and carmelized.
- Bring a pot of salted water to a boil and cook gnocchi per instructions on package. When finished drain in a colander.
- Bring another pot of salted water to a boil. Add asparagus and cook for 6 minutes. When finished drain in a colander.
- Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 2 tablespoon butter and 1/2 teaspoon salt.
- Put sheet pan in the oven and let gnocchi roast. After 5 minutes, stir the gnocchi to distribute the butter. Continue to roast gnocchi for a further 5-10 minutes until dry and just beginning to brown.
- Remove gnocchi from the oven and add the asparagus, peas and shallots. Season with 1/2 teaspoon salt and a few generous grinds of pepper. Return sheet pan to oven and roast for another 5 minutes until vegetables are warmed through.
- Remove sheet pan from oven. Grate lemon zest over the top. Sprinkle with half the Parmesan and parsley, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and parsley, and serve immediately.