Meyer Lemon Gnocchi with Asparagus Tips & Artichoke Hearts

Bright and flavorful meyer lemon gnocchi are pan seared until perfectly golden-brown. The gnocchi are then sautéed with tender asparagus tips, green peas, artichoke hearts, and a flavor-packed basil pesto. The dish is garnished with French radish coins and creamy goat cheese for a luxurious finish.

Allergens: Wheat, Milk, Eggs

Ingredients: Lemon Potato Gnocchi (potatoes, flour, potato flakes, eggs, lemon zest, salt), Artichoke Quarters, Asparagus, Goat Cheese, Basil Pesto (basil, canola oil, water, Parmesan cheese, garlic, salt), Peas, Radish

Supplies to gather

  • Sauce pot (3 quarts or larger)
  • Nonstick saute pan with a lid (10 inches or larger)
  • Kitchen knife & cutting board
  • Cooking spoon
  • Pasta strainer
  • Plate
  • Salt & pepper
Get Cooking!

Let's get cooking

Step 1

Fill a sauce pot with 2 quarts of water, and place it onto the stovetop. Season the water with 1-2 tbsp. of salt, and bring to a boil.

Meanwhile, wash the radish and the asparagus tips. Then use your kitchen knife and cutting board to:

  • Trim off the very bottom of the asparagus, and slice into thirds.
  • Trim off the top of the radish, then slice the radish into thin coins.

Add the Meyer lemon gnocchi into the pot of boiling water, and cook for 2 min or until floating. Meanwhile, place a nonstick saute pan onto the stovetop over medium-high heat, and add 1 tbsp. of cooking oil.

When the Meyer lemon gnocchi float, use a pasta strainer to remove them from the pot, saving a ¼ cup of the pasta water. Add the gnocchi to the nonstick saute pan. Be careful for any oil splatter. Season with salt and pepper to taste. Cook for 45-60 sec, or until light golden brown.

Step 2

Use a spoon to carefully turn the Meyer lemon gnocchi, and cook for 60-90 sec or until browned on both sides. Carefully remove the gnocchi from pan, and set aside.

Return the nonstick saute pan to the stovetop over medium-high heat, and add 1 tbsp. of cooking oil if needed. Add the asparagus tips and artichoke hearts to the saute pan. Be careful for any oil splatter.Cook for 2 min. Then add the peas to the pan with 2 tbsp. of pasta water. Cover the pan with a lid, and cook for 30 additional sec.

Step 3

Return the Meyer lemon gnocchi to the pan. Add one package of the basil pesto, turn off heat, and gently stir together.

Let’s plate: spread the remaining package of pesto across the base of each serving plate as desired. Then spoon the gnocchi and vegetables over the pesto, and garnish with the radish coins and dollops of goat cheese.

Please note: cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly.