Gnocchi Al Pesto

Bring large pot of salted water to a boil for gnocchi. Combine zucchini, lemon juice, just ½ tsp Aleppo pepper, and a pinch of salt in medium bowl and gently toss. (TIP: Add more Aleppo pepper if you prefer more spice.)

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

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.

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.

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

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.