Gnocchi with Spring Vegetables
Pan-seared gnocchi with mushrooms, asparagus, peas, onion, garlic, lemon, butter, and Parmesan makes for a simple spring skillet meal.
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
Ingredients
Instructions
Gather and prepare all ingredients.
Heat 1 tablespoon of oil in a large cast-iron over medium heat. Once hot, add the quartered mushrooms. Cook them undisturbed for 3 minutes.
Next, add the remaining oil, onions, asparagus, garlic, salt, and pepper. Cook for 3 minutes until the onions start to soften.
Push the vegetables to one side of the cast iron. Melt 2 tablespoons of butter in the open space. Add the gnocchi in a single layer to the butter and cook undisturbed for about 3 minutes.
Then, add the remaining butter, flip the gnocchi, and continue cooking for another 3 minutes until golden brown.
Add the peas and squeeze in the fresh lemon juice, and cook for about 2 minutes to warm through.
Sprinkle on the Parmesan cheese and enjoy!
