Name: Gnocchi with Spring Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American, Italian
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***)

Gnocchi with Spring Vegetables

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

30 min total 15 min prep 15 min cook 4 439 cal

Instructions

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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!