Bring large pot of salted water to a boil for gnocchi. Heat 1 tbsp olive oil in 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. Set skillet with carrots aside until step 4. (4-serving meal: use 2 tbsp olive oil)

Add gnocchi to boiling water and cook until they float, 3 to 5 minutes. Reserve ½ cup pasta water and drain gnocchi. (4-serving meal: reserve 1 cup pasta water)

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

Heat 1 tbsp olive oil in same skillet over high heat. Add gnocchi, ½ tsp salt, and ¼ tsp pepper and cook, undisturbed, until well browned, 3 to 4 minutes. Add butter beans, lemon zest, and parmesan, toss, and cook until warmed through, about 2 minutes. (4-serving meal: use 2 tbsp olive oil, 1 tsp salt, ½ tsp pepper) (TIP: Work in batches for the 4-serving meal.)

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