Crispy Gnocchi with Lemon Asparagus is a deliciously easy summer dish. Pan fried gnocchi with tender seasonal vegetables and a sprinkling of lemon and feta for a fresh tasting, vibrant dinner. It’s ready and on the table in just 15 minutes meaning more time soaking up the sun and sipping on sangria.
The ingredients
This recipe for Crispy Gnocchi with Lemon Asparagus makes for a light yet still substantial lunch or dinner.
Asparagus is in season here in the UK. Fresh, in season vegetables will always be superior in flavour and texture to imported vegetables. I chose not to smoother the vegetables and gnocchi in sauce and really let the fresh, vibrant ingredients speak for themselves. Lemon juice adds zestiness to the dish whilst a sprinkling of feta brings a lovely tang to the gnocchi.
The method
Easy, fuss free recipes are what I live for when the thermometer starts hitting 30 C. Thankfully this gnocchi only takes 15 minutes to prepare meaning more time sitting in the shade sipping on sangria.
The gnocchi is browned in olive oil until the shell is crispy while the centre remains soft and fluffy. Fry the asparagus and peas until they become slightly tender but still retain some bite. Stir in the lemon juice and zest, plenty of black pepper and finally the gnocchi to warm through. Plate up and serve with a generous sprinkling of crumbled feta and a good glug of olive oil.
Leave a comment and let me know how you get on making this Crispy Gnocchi with Lemon Asparagus. I would love to see your creations over on instagram!
more light and healthy lunch recipes
crispy patatas bravas with salsa brava
Chakalaka, bean and tomato relish
Aubergine with harissa, roasted chickpeas and saffron rice
Crispy Gnocchi with Lemon Asparagus
Ingredients
- 2 tbsp olive oil
- 500 g potato gnocchi
- 200 g asparagus spears trimmed and sliced into 3cm lengths
- 200 g frozen peas
- Zest and juice from 1 lemon
- Black pepper
- 100 g feta cheese or vegan alternative crumbled
Instructions
- Add 1 tablespoon of oil to a large frying pan over a moderate-high heat. Add the gnocchi straight from the packet (no need to boil first) and cook for 4 minutes on each side or until lightly browned and crispy. Remove the gnocchi from the pan and place into a large bowl.
- Pour another tablespoon of oil into the pan and add the asparagus and peas. Cook for 4 minutes, until slightly tender but still retaining some crunch.
- Stir in the lemon zest and juice and a generous amount of black pepper. Stir through the gnocchi to warm through.
- Serve with the crumbled feta and a good glug of olive oil.