This dish just tastes like spring. Fresh asparagus pairs well with crispy gnocchi, a touch of heat, zesty lemon, and baby bella mushrooms resulting in a quick, hearty dish that is so delicious you’ll be licking your plate. And the broth-based sauce makes this a healthy alternative to heavier cream-based sauces. This meal is done in under 30 minutes and is vegan, vegetarian and gluten-free adaptable.
Serves 4 | Vegan, vegetarian | 30 minutes or less
- 1lb pre-packaged shelf stable gnocchi (sub diced potatoes if gluten free)
- 2 tbsp olive oil divided
- 1/2 onion diced
- 1 bunch asparagus, sliced on an angle
- 8oz baby Bella mushrooms, sliced
- 6 large kale leave chopped into 2in pieces
- 3/4-1 cup vegetable broth
- 1 tbsp minced garlic
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 1/2 large lemon, juices and zested (or 1 small lemon)
- Microgreens (optional)
Heat 1 tbsp olive oil in a large skillet. Add the gnocchi (or diced potatoes if gluten free) directly from the package, sprinkle with a pinch of salt and few cracks of pepper, and cook until browned on both sides, about 6 mins. Remove the gnocchi and set aside. Add the remaining 1 tbsp olive oil. Add the onions, garlic, cayenne pepper, asparagus, and mushrooms. Cook for 2-3 minutes until onion softened, then add the kale and 3/4 vegetable broth, a few cracks of black pepper and salt to taste (this depends on if your broth is unsalted or not). Cover and cook for 5 minutes until kale is wilted.
Uncover and give it a quick stir, then add the gnocchi back to the pan. (If there is no liquid in the bottom of the pan, add the additional 1/4 cup broth.) Cook for an additional 4-5 minutes or until the sauce is thickened and vegetables are cooked through. Add the lemon juice and lemon zest and stir well. Serve with a sprinkle of microgreens on top.
