Spring Vegetable Gnocchi

This delicious pasta came about when I had to clean out my fridge of a few different spring vegetables and herbs for a quick dinner one night. For this version I used gnocchi, which I par boiled, removed and dried off, then sautéed in a hot pan with olive oil and a little butter before adding in the vegetables. I kept it simple with asparagus and peas, but you could also add in some mushrooms if you like them and have them. Top it all off with some lemon zest, flaky salt, grated parm or pecorino and drizzle of good olive oil, and you're in business! The key to this dish is to save a cup of the pasta cooking liquid - you may not end up using all if it, but it's the basis of the light "sauce" here.

The whole thing takes just 20 minutes from start to finish. It can be gluten free if you sub GF pasta, and even vegan if you use vegan parmesan. This one will be on repeat all spring long!

Serves 2 for dinner.