Spring Vegetable Gnocchi | Kenji's Cooking Show

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

Start by prepping the English peas by breaking off the stem and squeezing the pod to pop out the peas.

Blanch the peas in salted boiling water for about 1 minute, then transfer them to a bowl of ice water to stop the cooking process.

Prep the fava beans by breaking off the tops and peeling them. Blanch them in the same salted boiling water and then shock in ice water.

Trim the bottoms of the fiddlehead ferns and rub off any brown bits. Blanch them in the boiling water and then transfer to ice water.

Peel the asparagus if desired, and snap off the woody ends. Blanch the asparagus in the boiling water and then shock in ice water.

Once all vegetables are blanched, set them aside in the ice water until ready to use.

In a large skillet, heat olive oil over medium heat until shimmering.

Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.

Add the blanched zucchini, asparagus, peas, fava beans, and fiddlehead ferns to the skillet and sauté until heated through, about 3-4 minutes.

Stir in fresh spinach and cook until wilted, about 2 minutes.

Season the vegetables with salt, black pepper, and red pepper flakes to taste.

Add the cooked gnocchi to the skillet and toss gently to combine with the vegetables.

Drizzle with lemon juice and sprinkle with parmesan cheese before serving.

Garnish with fresh basil and thyme.

Cooking Techniques

Equipment Needed

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Dietary

Allergens