Recipe Index

Ingredients

• 2 tbsp vegetable oil, divided
• 8 oz mushrooms, cleaned and quartered
• 1/2 onion, finely diced (about 1 cup)
• 1/2 bunch asparagus (about 6 oz, 10 stalks), trimmed and cut into 1 in pieces
• 2 garlic cloves, minced
• 1 tsp salt
• 1 tsp black pepper, freshly cracked
• 4 tbsp butter, divided
• 15¾ oz potato gnocchi, uncooked
• 2/3 cup frozen peas
• 1/2 lemon, juiced
• 1/2 cup parmesan, grated

Method

1. Heat 1 tbsp of the oil in a large frying pan over medium-high heat. Cook the mushrooms without stirring for 3–4 minutes until well browned on one side, then stir and cook 2 minutes more. Remove to a plate.
2. Add the remaining oil and half the butter to the pan. Cook the onion for 3–4 minutes until softened, then add the asparagus and cook for 2–3 minutes until bright green and just tender.
3. Stir in the garlic, salt and pepper and cook for 30 seconds. Return the mushrooms, add the peas and take the pan off the heat for a moment.
4. Meanwhile cook the gnocchi in a large pot of boiling salted water until they float; scoop them out with a slotted spoon straight into the vegetable pan along with a splash of their cooking water.
5. Return the pan to medium heat, add the remaining butter and toss for 1–2 minutes until everything is glossy and the peas are hot through.
6. Squeeze over the lemon juice, scatter with the parmesan, toss once more and serve immediately.

Prep: 15 min · Cook: 15 min · Total: 30 min

Nutrition (per serving, where published)