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Ingredients
Scale
- 2 tbsp vegetable oil (divided)
- 8 oz. mushrooms (cleaned and quartered)
- ½ onion (small dice)
- ½ bundle asparagus (trimmed & cut 1-inch)
- 2 garlic cloves (minced)
- 1 tsp salt
- 1 tsp black pepper (freshly cracked)
- 4 tbsp butter (divided)
- 16 oz. potato gnocchi (dry & uncooked)
- ⅔ cup frozen peas
- ½ lemon (juiced)
- ½ cup parmesan cheese (grated)
Instructions
- Gather and prepare all ingredients.
- Heat 1 tablespoon of oil in a large cast-iron skillet over medium heat. Once hot, add the quartered mushrooms and cook undisturbed for 3 minutes.
- Add the remaining oil, onions, asparagus, garlic, salt, and pepper. Cook for 3 minutes until the onions begin to soften.
- Push the vegetables to one side of the skillet. Melt 2 tablespoons of butter in the open space and add the gnocchi in a single layer, cooking undisturbed for about 3 minutes.
- Add the remaining butter, flip the gnocchi, and cook for another 3 minutes until golden brown, using a rubber spatula to gently flip it.
- Add the peas and squeeze in fresh lemon juice, cooking for about 2 minutes to warm through.
- Sprinkle with Parmesan cheese and serve.
Notes
Feel free to substitute seasonal vegetables based on availability.
Cooking the gnocchi until golden brown adds an extra depth of flavor.
This dish tastes best when served immediately after cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 423
- Sugar: 3g
- Sodium: 619mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 39mg