Creamy Lemon Asparagus Gnocchi
Recipe by Kayla Hoang | Total time: 35 minutes Pasta is swapped for gnocchi and asparagus in this bright and creamy, one-pan dish inspired by pasta al limone. In this recipe, rather than boiling and blanching, store-bought gnocchi and asparagus are quickly pan-fried together until the gnocchi is tender and golden brown and the asparagus is bright and crisp. A combination of broth and heavy cream as the base makes for a speedy sauce and keeps the dish on the lighter side. For the brightest lemon flavor without any of the sourness, lemon zest is used in two ways: half is added to the butter for the sauce to release its oils and create an aromatic base, and half is stirred in at the end for a fresher note. Rather than relying on starchy pasta water to thicken, lemon juice reacts with the cream and transforms the thinner sauce into one that’s silky, velvety and clings perfectly to the gnocchi. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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