Ingredients
- 150 ml heavy cream
- 140 g shelled peas (from ~500 g in the pod or use frozen, unthawed; ~1 cup)
- 500 g green asparagus, trimmed and sliced diagonally into 2.5 cm pieces
- 1/8 teaspoon red pepper flakes
- 1 large garlic clove, minced
- sea salt, to taste
- 1 teaspoon freshly grated lemon zest (from organic lemon)
- 2 teaspoons freshly squeezed lemon juice, plus more to taste
- 400 g fresh refrigerated gnocchi
- 30 g freshly grated Parmesan cheese
Instructions
- In a large skillet or wok, combine the cream, peas, asparagus, red pepper flakes, garlic, and a pinch of salt. Bring to a simmer over medium heat. Cover, reduce the heat to medium-low, and cook until the vegetables are crisp-tender, about 5 minutes, stirring occasionally.
- Remove the skillet from the heat and stir in the lemon zest and lemon juice.
- Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2 minutes. Using a slotted spoon, transfer the gnocchi directly into the skillet (reserve the cooking water).
- Add the grated Parmesan and about 2 tablespoons of the reserved gnocchi water to the skillet. Return to low heat and stir gently until the sauce is silky and the gnocchi are warmed through. Add a bit more cooking water if needed to thin the sauce.
- Spoon into bowls, season with additional salt and freshly ground black pepper to taste, and garnish with extra lemon zest if desired. Serve immediately. Enjoy!
Nutrition
Video
Notes
- Out of season? No problem. If fresh asparagus and peas aren’t available, frozen peas work perfectly—just toss them in straight from the freezer. For extra greens, stir in a handful of fresh baby spinach at the end. And if asparagus is hard to find, broccolini or sugar snap peas make great stand-ins. The result? Still creamy, vibrant, and full of flavour.