Gnocchi with Spring Vegetables

Ingredients

Serves/makes 4

2 Tbsp vegetable oil

8 oz. mushrooms

½ onion

½ bundle asparagus

2 garlic cloves

1 tsp salt

1 tsp black pepper

4 Tbsp butter

16 oz. potato gnocchi

⅔ cup frozen peas

½ lemon

½ cup Parmesan cheese

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.
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!