Spring Green Gnocchi

Gluten-Free, Vegetarian // Makes 4 Servings

It's officially spring! Celebrate with this delicious green gnocchi, which features scallions, parsley, fresh mint, and basil. It's the perfect dish for the transition to warmer days ahead.

With the tang of lemon juice paired with hearty gnocchi and nutritious greens, you'll be making this dish over and over again this season!

Prep time: 15 min
Cook time: 15 min

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2 Tbsp olive oil
2 Tbsp butter, divided
3 cloves garlic, roughly chopped
2 scallions, chopped
10 oz frozen peas
1/2 cup asparagus pieces
1/2 cup parmesan cheese, shredded, plus more for garnish
Juice of 1 lemon
1/3 cup olive oil
1/4 cup fresh mint
1/4 cup fresh basil
1/2 cup fresh parsley
1 tsp salt
1/2 tsp freshly cracked pepper
1/2 tsp red pepper flakes
1 Tbsp olive oil
1 lb store bought gnocchi
Juice of 1/2 lemon
Flaky salt, freshly cracked black pepper and red pepper flakes to garnish


1. Heat a large saute pan over medium heat. Add the olive oil followed by the garlic and scallions, sprinkle with salt and saute until softened, 2 minutes.
2. To the pan, add the frozen peas and asparagus and cook for 4-5 minutes until vegetables turn bright green and asparagus are cooked through.
3. To a high speed blender, add the pea and asparagus mixture, 1/2 cup parmesan cheese, lemon juice, olive oil, mint, basil, parsley, salt, pepper and red pepper flakes. Blend until smooth. Set sauce aside while you prepare the gnocchi.
4. Heat a large skillet over medium-high heat, add olive oil followed by the gnocchi and let cook for 5-8 minutes, flipping frequently to allow the gnocchi to brown on all sides.
5. To the gnocchi pan, add the sauce, followed by the lemon juice and mix until all gnocchi are coated with the sauce.
6. Top with flaky salt, fresh cracked pepper, red pepper flakes and extra parmesan.

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