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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
780
FAT
24g
CARBOHYDRATES
110g
PROTEIN
24g

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INGREDIENTS

  1. 2 garlic cloves, minced
  2. 1 shallot, minced
  3. 2 carrots, peeled and diced
  4. 10 oz fresh gnocchi
  5. 3 tbsp vegan butter
  6. 4 oz asparagus, ends trimmed, stalks cut into rounds
  7. 1 lemon, zested and juiced (divided)
  8. ½ oz fresh basil, thinly sliced (divided)
  9. 13.4 oz butter beans, drained and rinsed
  10. 2 tbsp vegan parmesan
  11. 2 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Large nonstick skillet, Large pot
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
780
FAT
24g
CARBOHYDRATES
110g
PROTEIN
24g

View Full Nutrition Label


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INSTRUCTIONS

1
Start the lemon basil butter

Bring a large pot of salted water to a boil for the gnocchi. Heat 1 tbsp olive oil in a 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. (4-serving meal: use 2 tbsp olive oil) 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.

2
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 cooking water and drain the gnocchi, and shake to remove any excess water. (4-serving meal: reserve 1 cup cooking water)

3
Finish the lemon basil butter

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

4
Crisp the gnocchi

Wipe the skillet clean and return to high heat with 1 tbsp olive oil. Once hot, add gnocchi, ½ tsp salt, and ¼ 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. (4-serving meal: use 2 tbsp olive oil, 1 tsp salt, ½ tsp pepper) TIP: If necessary, work in batches for the 4-serving meal.

5
Serve

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

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