Easy Gnocchi with Asparagus, Peas and Lemon

It’s asparagus season in Australia at the moment and even though I’m overseas at the moment, I relish this time of year where I can access fresh, tender, asparagus spears super affordably and add them to everything!

One way that I love eating asparagus is to gently pan fry it with some crispy, soft, plump gnocchi with just a touch of lemon zest and a good drizzle of olive oil to serve.

So today I am sharing my recipe for exactly that! This asparagus gnocchi is fast, it’s fresh, it’s seasonal and I doubt anyone would leave anything on their plate when served with this!

I hope you guys enjoy this one. Happy cooking as always,

Mel x

Asparagus Gnocchi

Serves 4

Ingredients:

4 large potatoes, steamed whole and peeled (approx. 800g)

2 cups plain flour

1 egg yolk

1 bunch asparagus, ends trimmed and cut in thirds

1 cup frozen peas

Juice and zest of one lemon

1/3 cup extra virgin olive oil + extra

1 tbs salt

salt and pepper for seasoning

Parmesan to taste

Method:

Mash or rice the potatoes. Add the salt and yolk and combine with a spoon. Add ½ the flour and fold through the potato with the spoon. Then tip out onto a floured bench and add remaining flour and gently knead potato and flour together. It will remain quite sticky, this is normal. If it’s overly sticky, add some extra flour and knead again.

Sprinkle some more flour over the bench and divide dough into 6 equal portions. Roll each portion into a sausage shape and cut 1-2cm chunks from the sausage. Once you’ve rolled and cut all your gnocchi, heat a large non-stick frypan on medium and add olive oil.

Add gnocchi, in batches, and cook on each side until golden brown and crispy.

Remove last batch of gnocchi from pan and add asparagus, peas and a good splash of extra virgin olive oil. Saute for 2-3 minutes then add gnocchi, lemon, salt, and pepper. Saute for another minute or so and serve with parmesan.

This post is in partnership with Aussie Asparagus.