My wife has an amazing garden at our house and this time of year is so awesome. We practically make our entire week's menu based off of what is coming out of the garden. This week our asparagus and spring peas have been thriving. Perfect for a simple gnocchi dish (made with our own potatoes too!) This recipe was made with our carbon steel No.10 Pan. A great pan to brown butter in and get some color on those pillow-like gnocchi. Oh, and a ton of grated cheese on top isn't bad either.
Garden Fresh Gnocchi
8 oz gnocchi (or cavatappi or other pasta if you don't want gnocchi)
6 oz butter
4 oz parmesan cheese, to grate
- lots of cracked black pepper
3 oz. asparagus, cut into 1" batons
2 oz. fresh peas
Bring pot of salted water to boil.
Place gnocchi, asparagus and peas into water. Turn No.10 Carbon steel pan on medium.
Brown butter in your No. 10/12 Pan.
Remove gnocchi and vegetables from water and place into pan.
Toss in pan and add 2oz of pasta water. Season with salt and cracked pepper. Sauce should come together after tossing.
Transfer to a warm plate and top with parmesan cheese.