Crispy Gnocchi with Asparagus, Peas, and Lemon

Instructions

1. 1

   Prepare the vegetables and lemon

   Wash the asparagus, trim off the woody ends, and cut the stalks diagonally into 2 cm pieces. Zest the entire lemon and squeeze out 15 ml of juice. Grate the Parmesan.

   
2. 2

   Briefly sauté the asparagus

   Heat 5 ml of olive oil in a large skillet over medium-high heat. Add the asparagus and sauté for 2 minutes, stirring once; it should be bright green and still firm when cut. Transfer it to a plate.

   
3. 3

   Crisp the gnocchi

   Pour the remaining 15 ml of oil into the same skillet and add the gnocchi in a single layer. Cook for 6 minutes over medium-high heat, stirring or turning them every minute so they develop golden patches and stay soft inside.

   
4. 4

   Finish with peas and lemon

   Add the frozen peas and 30 ml of water, cover the skillet, and cook for 2 minutes. Return the asparagus to the skillet and add the lemon zest, 15 ml of lemon juice, salt, and pepper. Stir and heat for 1 more minute. Divide among plates and sprinkle with Parmesan.