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Spring Vegetable Gnocchi with White Beans & Lemon Basil Butter
2 or 4 Serving Dinner

Spring Vegetable Gnocchi

with White Beans & Lemon Basil Butter

Tags: High-Protein, Soy-Free, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
750
FAT
19g
CARBOHYDRATES
104g
PROTEIN
22g

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INGREDIENTS

  1. 2 garlic cloves
  2. 1 shallot
  3. 2 carrots
  4. 4 oz asparagus
  5. 1 lemon
  6. ½ oz fresh basil
  7. 13.4 oz butter beans
  8. 10 oz fresh gnocchi
  9. 3 tbsp vegan butter
  10. 2 tbsp soy-free vegan parmesan
  11. 2 tbsp (4 tbsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: wheat
Tools: Large nonstick skillet, Large pot
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
750
FAT
19g
CARBOHYDRATES
104g
PROTEIN
22g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil. Peel and mince the garlic and shallot(s). Peel and dice the carrots. Trim 1 inch off the asparagus ends and cut remaining stalks into rounds. Zest, halve, and juice the lemon(s). Thinly slice the basil. Drain and rinse the butter beans.

2
Start the lemon basil butter

Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add minced garlic, minced shallot, diced carrot, and a pinch of salt and pepper. Cook, stirring often, until carrot is tender, 5 to 6 minutes. 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.

3
Cook the gnocchi

Add gnocchi to the large pot of boiling water and cook until they float to the surface, 3 to 5 minutes. Reserve ½ cup (1 cup) pasta water and drain the gnocchi. Shake off any excess water.

4
Finish the lemon basil butter

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

5
Crisp the gnocchi

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

6
Serve

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

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