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.
INGREDIENTS
- 1 zucchini, peeled into ribbons
- 1 lemon, half juiced and half cut into wedges
- 1 tsp crushed Aleppo pepper (divided)
- 4 oz asparagus, woody ends trimmed and cut into 2-inch pieces
- 10 oz fresh gnocchi
- 1/4 cup vegan basil pesto
- 5 tsp 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.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
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.)
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-serving meal: use 4 tsp olive oil, ½ cup water) (TIP: Crisp-tender means vegetables will still have some crunch.)
Add gnocchi to boiling water and cook until they float, 3 to 5 minutes. Drain and shake off any excess water.
Heat 1 tbsp olive oil in same 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-serving meal: use 2 tbsp olive oil)
Divide gnocchi al pesto with charred asparagus between shallow bowls. Serve with lemon zucchini and lemon wedges. Mangia!