Spring Gnocchi with Peas and Asparagus

Serves 2-4

Ingredients:

500g difatti gluten free gnocchi

2-3 spring onions, thinly sliced

2 tablespoons olive oil

280g frozen peas

250g trimmed asparagus pieces

2 cloves garlic, roughly chopped

1 lemon, zested and juiced

Handful of fresh mint

Sea salt, freshly cracked black pepper

Method:

Bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions. Once they float to the surface, they're ready. Drain and set aside.

In a large frying pan, heat 1tbsp of olive oil over medium heat. Add the asparagus pieces and cook for 2-4 minutes until they begin to soften. Add the frozen peas and continue to cook for another 2-3 minutes until the peas are heated through and the asparagus is tender. Stir occasionally.

Add the chopped garlic and spring onion to the skillet and sauté for about 1 minute until fragrant.Stir in the lemon zest and juice. Mix well to combine. Add the cooked gnocchi to the skillet with the vegetables. Toss gently until everything is well combined and heated through and some sides of the gnocchi start to get crisp.

When you’re ready to serve tear the fresh mint leaves and sprinkle them over the gnocchi mixture. Toss gently together, add extra olive oil as needed. Adjust seasoning as needed.

Enjoy!