I served this vegan pasta with a side of garlic bread and a small piece of salmon. It was really tasty. If I didn’t add the salmon I think I would still be hungry. It’s perfect for spring.
Spring Vegetable Gnocchi
with White Beans & Lemon Basil Butter
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES780
FAT24g
CARBOHYDRATES110g
PROTEIN24g
INGREDIENTS
- 2 garlic cloves, minced
- 1 shallot, minced
- 2 carrots, peeled and diced
- 10 oz fresh gnocchi
- 3 tbsp vegan butter
- 4 oz asparagus, ends trimmed, stalks cut into rounds
- 1 lemon, zested and juiced (divided)
- ½ oz fresh basil, thinly sliced (divided)
- 13.4 oz butter beans, drained and rinsed
- 2 tbsp vegan parmesan
- 2 tbsp olive oil
- Salt and pepper
Tools: Large nonstick skillet, Large pot
INSTRUCTIONS
1 Start the lemon basil butter
Bring a large pot of salted water to a boil for the gnocchi. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add garlic, shallot, carrot, and a pinch of salt and pepper. Cook, stirring often, until carrot is tender, 5 to 6 minutes. (4-serving meal: use 2 tbsp olive oil) TIP: Leave the carrots in the skillet when they’re done cooking. We’ll use this skillet again, with the carrots in it, in step 4.
2 Cook the gnocchi
Add gnocchi to the large pot of boiling water and cook until they float to the surface, 3 to 5 minutes. Reserve ½ cup cooking water and drain the gnocchi, and shake to remove any excess water. (4-serving meal: reserve 1 cup cooking water)
3 Finish the lemon basil butter
Return the skillet with the carrots to medium-high heat and add reserved cooking water and butter and cook until melted, 1 to 2 minutes. Add asparagus and cook until bright green, 2 to 3 minutes. Add lemon juice and just half the basil, and a pinch of salt and pepper. Transfer spring vegetables and lemon basil butter to a medium bowl and cover to keep warm.
4 Crisp the gnocchi
Wipe the skillet clean and return to high heat with 1 tbsp olive oil. Once hot, add gnocchi, ½ tsp salt, and ¼ tsp pepper. Cook, undisturbed, until well browned, 3 to 4 minutes. Add butter beans, sprinkle with lemon zest and parmesan, toss, and cook for another 2 minutes. (4-serving meal: use 2 tbsp olive oil, 1 tsp salt, ½ tsp pepper) TIP: If necessary, work in batches for the 4-serving meal.
5 Serve
Divide the spring vegetables and lemon basil butter between bowls and top with the gnocchi and beans. Sprinkle the spring vegetable gnocchi with the remaining basil. Enjoy!
