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Gnocchi Skillet with Green Beans and Asparagus

published about 1 hour ago

Credit: Photo: Joe Lingeman; Food Styling: Ben Weiner

The warmer the days grow, the less desire I have to stand in my kitchen — which means the recipes I make in the summer have to be particularly fast and easy. So when I discovered I could whip up a killer gnocchi with frozen pasta and loads of vegetables in a single pan, I was elated. My delight only increased when I realized it tastes just as delicious (if not more so) as leftovers.

The real selling point of this recipe is, of course, its almost comical simplicity. Believe it or not, you can quickly elevate frozen gnocchi to astronomical epicurean levels with the right combination of butter, vegetables, and cheese. And because you don’t have to boil the pasta separately, you end up with a one-pot wonder that makes both prep and cleanup a breeze.

Credit: Photo: Joe Lingeman; Food Styling: Ben Weiner

4 Ways to Customize This Veggie-Packed Gnocchi

If you’re in need of a lazy dish that tastes like it took a lot more effort than it did, look no further than this vegetable-centric gnocchi. Here are a few ways to make it your own.

1. Use your favorite gnocchi . I’m partial to Trader Joes’ frozen cauliflower gnocchi, but you can use your preferred brand of either potato or cauliflower gnocchi.
2. Swap in other vegetables. The sautéed asparagus and green beans give the dish textural complexity, but you could sub out one or both for your own seasonal favorites. You can also roast or grill the vegetables if you prefer a bit more char — just be sure to keep them crunchy to prevent a one-note dish.
3. Add fresh or dried herbs. For a slightly more Italian feel, add fresh or dried basil or oregano in addition to the red pepper flakes.
4. Make it creamy . You can make a creamier rendition of the sauce by adding more cheese, or substituting some of the broth with milk or cream. I always prefer this lighter version in the summer, but in colder months I like a roasted garlic cream sauce. In fact, this recipe was inspired by Noodles and Company’s cauliflower gnocchi with garlic cream sauce.

At Kitchn, our editors develop and debut brand-new recipes on the site every single week. But at home, we also have our own tried-and-true dishes that we make over and over again — because quite simply? We love them. Kitchn Love Letters is a series that shares our favorite, over-and-over recipes.

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Gnocchi Skillet with Green Beans and Asparagus

Yield Serves 3

Prep time 25 minutes

Cook time 20 minutes

• wheat-free
• fish-free
• peanut-free
• vegetarian
• shellfish-free
• pork-free
• pescatarian
• gluten-free
• tree-nut-free
• soy-free
• egg-free
• red-meat-free
• alcohol-free

Per serving, based on 3 servings. (% daily value)

• Calories 405
• Fat 35.6 g (54.8%)
• Saturated 13.5 g (67.4%)
• Carbs 19.2 g (6.4%)
• Fiber 5.7 g (22.9%)
• Sugars 7.5 g
• Protein 7.3 g (14.5%)
• Sodium 752.6 mg (31.4%)

Ingredients

• 2

  medium shallots

• 5 cloves

  garlic

• 8 ounces

  green beans

• 1/2 bunch

  asparagus (6 to 8 ounces)

• 4 tablespoons

  olive oil, divided

• 1 teaspoon

  kosher salt, plus more for seasoning

• 4 tablespoons

  unsalted butter, divided

• 1 cup

  vegetable broth (not low-sodium), divided

• 1

  medium lemon

• 2 tablespoons

  fresh parsley leaves, plus more for garnish

• Red pepper flakes

• Freshly ground black pepper

• 1 (12-ounce) bag

  Trader Joe’s or other brand frozen cauliflower or potato gnocchi

• 1/4 cup

  grated Parmesan cheese (about 3/4 ounce), plus more for garnish

Instructions

1. Dice 2 medium shallots (about 1 cup). Thinly slice 5 garlic cloves (about 2 tablespoons). Trim 8 ounces green beans and 1/2 bunch asparagus, then cut crosswise into 1-inch-wide pieces.

2. Place the garlic and 2 tablespoons of the olive oil in a large nonstick frying pan and cook over medium-high heat, stirring frequently, until the garlic is browned and fragrant, about 2 minutes. Add the shallots, season with kosher salt, and sauté until softened and browned, about 5 minutes.

3. Add 2 tablespoons of the unsalted butter and 1/2 cup of the vegetable broth. Cook, stirring occasionally, until the sauce reduces and begins to thicken, about 2 minutes. Add the asparagus and green beans, season with 1 teaspoon kosher salt, and cook until the vegetables just begin to soften, about 5 minutes. Meanwhile, finely grate the zest from 1 medium lemon, then cut the lemon into wedges. Coarsely chop until you have 2 tablespoons fresh parsley leaves, plus more for garnish.

4. Taste the vegetable mixture and season with kosher salt, black pepper, and red pepper flakes as needed. Transfer to a bowl. Wipe out the pan with paper towels.

5. Add the remaining 2 tablespoons olive oil to the pan and heat over medium-high heat until shimmering. Add 1 bag frozen gnocchi and cook until heated through and browned, about 3 minutes per side.

6. Return the vegetables to the pan. Add the remaining 2 tablespoons unsalted butter, remaining 1/2 cup vegetable broth, and 1/4 cup grated Parmesan cheese. Cook and toss until combined and a creamy sauce forms. Sprinkle with the lemon zest and parsley and toss to combine. Garnish with more parsley and Parmesan, and serve with the lemon wedges.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Elsie Yang

Contributor

Elsie Yang is making a brave attempt at eating her way through the Northeast (and writing about it). When she’s not adjusting the height of her standing desk, you can find her kickboxing or knitting.

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Source : food