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Week 19: Asparagus Veggie Gnocchi
Serves 4
What you need:
2 packages of gnocchi
4 TBSP butter
1 bunch of asparagus, chopped into 1/2" pieces
1 lemon, juiced
A large handful of fresh basil, thinly sliced
salt and pepper
1. Bring a large pot of salted water to a boil for the gnocchi and cook according to package directions, reserving 1/2 cup of pasta water. While gnocchi cooks move on to step 2.
2. Heat olive oil in a skillet over medium heat. Add the garlic, red onion, carrot, and salt and pepper, and cook until the carrot is tender (5 minutes)
3. Add reserved pasta water to the skillet along with the butter and cook an additional minute. Add the asparagus and cook until it is bright green (3 minutes). Add lemon juice and half of the basil. Move skillet contents to the outer rim and add the boiled gnocchi to the center of the skillet, and cook the gnocchi until all sides have browned.
4. Stir everything together, remove from the skillet and sprinkle with remaining basil. Enjoy!
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