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Gnocchi Al Pesto with Charred Asparagus & Lemon Zucchini
2 or 4 Serving Dinner

Gnocchi Al Pesto

with Charred Asparagus & Lemon Zucchini

Pillowy gnocchi gets punched up with garlicky pesto and crisp-tender charred asparagus. Ribbons of zucchini tossed in a refreshing lemon dressing add brightness to the dish.

Tags: Less Prep <600 Calories Soy-Free Chef's Choice Low Sodium
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
530
FAT
22g
CARBOHYDRATES
73g
PROTEIN
14g

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INGREDIENTS

  1. 1 zucchini, peeled into ribbons
  2. 1 lemon, half juiced and half cut into wedges
  3. 1 tsp crushed Aleppo pepper (divided) Spicy
  4. 4 oz asparagus, woody ends trimmed and cut into 2-inch pieces
  5. 10 oz fresh gnocchi
  6. 1/4 cup vegan basil pesto
  7. 5 tsp olive oil*
  8. Salt*
  9. Pepper*
Allergens: tree nuts (pine nut), wheat
Tools: Large pot, Large nonstick skillet
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
530
FAT
22g
CARBOHYDRATES
73g
PROTEIN
14g

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INSTRUCTIONS

1
Prepare the zucchini

Bring large pot of salted water to a boil for gnocchi. Combine zucchini, lemon juice, just half the Aleppo pepper, and a pinch of salt in medium bowl and gently toss. (TIP: Add more Aleppo pepper if you prefer more spice.)

2
Char the asparagus

Heat 2 tsp olive oil in large nonstick skillet over medium-high heat. Add asparagus and cook until browned in places, about 3 to 4 minutes. Add ¼ cup water and reduce heat to low. Continue to cook until asparagus is crisp-tender, about 2 to 3 minutes. Season to taste with salt and pepper and transfer to plate. Wipe skillet clean and set aside for step 4. (4-servings: use 4 tsp olive oil, ½ cup water) (TIP: Snap the woody ends off the asparagus where the green parts fade to white.)

3
Cook the gnocchi

Add gnocchi to boiling water and cook until they float, 3 to 5 minutes. Drain and shake off any excess water.

4
Finish the gnocchi

Heat 1 tbsp olive oil in reserved skillet over medium heat. Add gnocchi and cook, undisturbed, until browned in places, 2 to 4 minutes. Add charred asparagus and pesto and toss to combine. Season to taste with salt and pepper. (4-servings: use 2 tbsp olive oil)

5
Serve

Divide gnocchi al pesto with charred asparagus between shallow bowls. Serve with lemon zucchini and lemon wedges. Mangia!

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