Gnocchi with Asparagus and Fresh Peas
Pillowy, tender gnocchi meets the fresh, crisp flavours of green vegetables, garlic, lemon and herbs for a satisfying meal.
How long will it take?
1 hour
What’s the serving size?
Serves 4
What do I need?
For the Gnocchi
- 1 kg starchy potatoes
- 250 – 300 g plain flour, plus extra for dusting
- 1 tsp salt
For the Sauce and Vegetables
- 1 bunch asparagus, trimmed and cut into pieces
- 1 cup fresh peas (or frozen, thawed)
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Zest of 1 lemon
- 2 tbsp lemon juice
- 2 tbsp chopped fresh flat leaf parsley
- Salt, to taste
- Freshly ground black pepper, to taste
- Plant-based parmesan cheese, optional, to serve
How do I make it?
- Boil the potatoes in their skins until tender, about 20–30 minutes. Drain and let them cool slightly.
- Peel the potatoes and mash until smooth. Spread them out to release steam and cool completely.
- Place the mashed potatoes on a clean surface, make a well in the centre, and sprinkle with salt. Gradually add flour, kneading lightly until a soft, slightly sticky dough forms. Don’t overwork it.
- Divide the dough into 4 portions. Roll each into a long rope about 2-centimetres thick.
- Cut ropes into 2-centimetre pieces. Optional: roll each piece over the tines of a fork to create ridges.
- Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float to the surface, about 2–3 minutes. Remove with a slotted spoon and set aside.
- In a large frying pan, heat olive oil over medium heat. Sauté onion for 2–3 minutes until translucent, then add garlic and cook 30 seconds.
- Add asparagus and cook 4–5 minutes until just tender. Stir in peas and cook 2 more minutes.
- Gently toss cooked gnocchi with the vegetables in the frying pan.
- Drizzle with lemon juice, sprinkle with lemon zest, and season with salt and pepper.
- Remove from heat and stir in fresh parsley. Sprinkle with plant-based parmesan cheese if desired.
- Divide into bowls and enjoy immediately while warm.
TOP TIPS
- If you’re short on time use store-bought gnocchi and cook according to packet instructions.
