Spring Vegetable Gnocchi

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.

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.

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.

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.

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.

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!