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
PREP & COOK TIME
- 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
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.
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!
Chef Joanna | Chef Joanna’s Kitchen