Spring Vegetable Gnocchi

Bring a large pot of salted water to a boil for the gnocchi. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add garlic, shallot, carrot, and a pinch of salt and pepper. Cook, stirring often, until carrot is tender, 5 to 6 minutes. (4-serving meal: use 2 tbsp olive oil) TIP: Leave the carrots in the skillet when they’re done cooking. We’ll use this skillet again, with the carrots in it, in step 4.

Add gnocchi to the large pot of boiling water and cook until they float to the surface, 3 to 5 minutes. Reserve ½ cup cooking water, drain the gnocchi, and shake to remove any excess water. (4-serving meal: reserve 1 cup cooking water)

Return the skillet with the carrot to medium-high heat, add reserved cooking water and butter, and cook until melted, 1 to 2 minutes. Add asparagus and cook until bright green, 2 to 3 minutes. Add lemon juice, just half the basil, and a pinch of salt and pepper. Transfer spring vegetables and lemon basil butter to a medium bowl and cover to keep warm.

Wipe the skillet clean and return to high heat with 1 tbsp olive oil. Once hot, add gnocchi, ½ tsp salt, and ¼ tsp pepper. Cook, undisturbed, until well browned, 3 to 4 minutes. Add butter beans, sprinkle with lemon zest and parmesan, toss, and cook, another 2 minutes. (4-serving meal: use 2 tbsp olive oil, 1 tsp salt, ½ tsp pepper) TIP: If needed, work in batches for the 4-serving meal.

Divide the spring vegetables and lemon basil butter between bowls and top with the gnocchi and white beans. Sprinkle the spring vegetable gnocchi with the remaining basil. Enjoy!