Gnocchi with Spring Vegetables
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Recipe by Budget Bytes.
What we changed
Less oil, half the butter and a lighter hand with the cheese. Same dish, 92 calories lighter a serving.
Ingredients
Scaled from 4. Cooking times barely change.
- ⅓ tbsp vegetable oil (divided)41 cal
- 2 oz mushrooms (cleaned and quartered)17 cal
- ⅛ onion (small dice)6 cal
- ⅛ bundle asparagus (trimmed & cut 1-inch)4 cal
- ½ clove of garlic (minced)2 cal
- ¼ tsp salt0 cal
- ¼ tsp black pepper0 cal
- ½ tbsp butter (divided)54 cal
- ½ potatos87 cal
- ⅛ cup frozen peas34 cal
- ⅛ lemon (juiced)6 cal
- ⅛ cup Parmesan cheese (grated)40 cal
Contains milk
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
Method
- 01
Gather and prepare all ingredients.
- 02
Heat 1 Tbsp of oil in a large cast-iron over medium heat. Once hot, add the quartered mushrooms. Cook them undisturbed for 3 minutes.
- 03
Next, add the remaining oil, onions, asparagus, garlic, salt, and pepper. Cook for 3 minutes until the onions start to soften.
- 04
Push the vegetables to one side of the cast iron. Melt 2 Tbsp of butter in the open space. Add the gnocchi in a single layer to the butter and cook undisturbed for about 3 minutes.
- 05
Then, add the remaining butter, flip the gnocchi, and continue cooking for another 3 minutes until golden brown. I like to use a rubber spatula to gently flip the gnocchi.
- 06
Add the peas and squeeze in the fresh lemon juice, and cook for about 2 minutes to warm through.
- 07
Sprinkle on the Parmesan cheese and enjoy!