Spring Vegetable Gnocchi
with White Beans & Lemon Basil Butter
Celebrate Spring with lemony-fresh, pillowy gnocchi, crisp-tender asparagus and carrots, and fragrant basil. Creamy butter beans boost the protein and fiber in this delicious dinner.
INGREDIENTS
- 2 garlic cloves, peeled and minced
- 1 shallot, peeled and minced
- 2 carrots, peeled and diced
- 10 oz fresh gnocchi
- 3 tbsp vegan butter
- 6 oz asparagus, ends trimmed and stalks cut into rounds
- 1 lemon, zested and juiced (divided)
- 0.5 oz basil, leaves thinly sliced (divided)
- 13.4 oz butter beans, drained and rinsed
- 2 tbsp vegan parmesan
- 2 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Bring large pot of salted water to a boil for gnocchi. Heat 1 tbsp olive oil in 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. Set skillet with carrots aside until step 4. (4-serving meal: use 2 tbsp olive oil)
Add gnocchi to boiling water and cook until they float, 3 to 5 minutes. Reserve ½ cup pasta water and drain gnocchi. (4-serving meal: reserve 1 cup pasta water)
Return skillet with carrots to medium-high heat, add reserved pasta water and butter, and cook until butter is melted, 1 to 2 minutes. Add asparagus and cook until bright green, 2 to 3 minutes. Stir lemon juice, just half the basil, and a pinch of salt and pepper. Transfer spring vegetables and lemon basil butter to medium bowl and cover to keep warm. Wipe skillet clean.
Heat 1 tbsp olive oil in same skillet over high heat. Add gnocchi, ½ tsp salt, and ¼ tsp pepper and cook, undisturbed, until well browned, 3 to 4 minutes. Add butter beans, lemon zest, and parmesan, toss, and cook until warmed through, about 2 minutes. (4-serving meal: use 2 tbsp olive oil, 1 tsp salt, ½ tsp pepper) (TIP: Work in batches for the 4-serving meal.)
Divide spring vegetables and lemon basil butter between bowls and top with gnocchi and white beans. Sprinkle with remaining basil. Enjoy!
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Tahini Cauliflower Steaks with Red Lentil Skordalia & Charred Green Beans
Italian Butter Bean Stew with Croutons & Parmesan Kale
Autumn Squash Bolognese with Penne & Sun-Dried Tomato Salsa
Red Lentil Soup with Chile-Mint Sizzle & Crispy Brussels Sprouts
Greek Butter Beans with Lemon Potatoes & Tzatziki
