Craving a meal that combines rich flavors with fresh, seasonal vegetables? This Creamy Gnocchi with Green Beans and Asparagus is the perfect choice.
It’s a delightful dish that brings together the soft texture of gnocchi with the crispness of green beans and asparagus, all enveloped in a luscious creamy sauce.
Perfect for a simple weeknight dinner or a sophisticated weekend meal, this recipe is both satisfying and easy to prepare.
This Creamy Gnocchi with Green Beans and Asparagus is a testament to how simple ingredients can create a truly remarkable dish.
The combination of a creamy sauce, tender gnocchi, and fresh vegetables makes for a meal that is both nourishing and indulgent.
Whether you’re cooking for your family or entertaining guests, this recipe is sure to impress with its delightful flavors and ease of preparation. Give it a try and elevate your dinner experience!
Creamy Gnocchi With Green Beans and Asparagus
1 16 ounce package, shelf stable, potato gnocchi
2 tablespoons olive oil
5 cloves garlic, thinly sliced
2 medium shallots, thinly sliced
8 ounces green beans, trimmed, cut into 1-inch pieces
8 ounces asparagus (1/2 bunch), trim woody ends, cut into 1-inch pieces
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 medium lemon, zested, quartered
1/4-1/2 teaspoon red chili peppers, adjust according to your taste
2 tablespoons chopped, fresh Italian flat leaf parsley
Salt and pepper, to taste
Cook the gnocchi according to package instructions. Drain and set aside.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook stirring frequently, until the garlic is browned and fragrant, about 2 minutes.
Next, add the shallots, season salt, and sauté until softened and browned, about 5 minutes.
Next, add the green beans and asparagus, sautéing for about 3-4 minutes until they are tender.
Reduce the heat, add heavy cream, red pepper flakes and Parmesan cheese, stir to mix until cheese melts, creating a smooth and creamy sauce. Season with salt and pepper to your liking.
Next, add the cooked gnocchi, lemon zest and chopped parsley to the skillet. Gently toss to coat the gnocchi in the creamy sauce and mix in well the zest and parsley.
Garnish with the lemon wedges, Parmesan and fresh chopped parsley.
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