Homemade Spring Herb Gnocchi with Asparagus and Lemon

Preparation

Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Servings: 4 1. Boil the potatoes in their skins until fork-tender. This prevents them from becoming waterlogged. 2. Once cooked, drain and let them cool slightly. Peel while still warm. 3. Pass the potatoes through a ricer or mash them until smooth. Avoid over-mixing. 4. Spread the mashed potatoes on a large, clean surface. Sprinkle with salt and nutmeg. 5. Create a well in the center, add the egg, and sprinkle with half of the flour. 6. Gently fold the flour into the potatoes using a bench scraper or your hands. Add more flour as needed to form a soft dough. 7. Divide the dough into four portions. Roll each into a long rope about 1/2 inch thick. 8. Cut the ropes into 1-inch pieces. If desired, roll each piece over the back of a fork to create ridges. 9. Bring a large pot of salted water to a boil. 10. Add the gnocchi in batches, cooking until they float to the surface. This takes about 2-3 minutes. 11. Remove with a slotted spoon and set aside. 12. In a large skillet, melt the butter over medium heat. Add the asparagus and sauté until just tender. 13. Add the cooked gnocchi to the skillet. Toss gently to coat. 14. Grate the lemon zest over the gnocchi and squeeze in the lemon juice. 15. Season with salt and pepper to taste. Toss in the fresh herbs just before serving. For a pro tip, remember that when making gnocchi, less flour is more. You want a dough that is just stable enough to hold together. And don’t worry if your first batch isn’t perfect—practice makes perfect!

Ingredients

• For the Gnocchi:
• 2 pounds russet potatoes
• provides the base and texture for the gnocchi
• 1 cup all
• purpose flour
• plus more for dusting
• helps bind the dough
• 1 large egg
• adds richness and helps bind the ingredients
• 1 teaspoon salt
• enhances flavor
• A pinch of nutmeg
• adds a subtle warmth
• For the Sauce:
• 2 tablespoons unsalted butter
• forms the base of the sauce
• 1 bunch asparagus
• trimmed and cut into 1
• inch pieces
• adds freshness and crunch
• 1 lemon
• zested and juiced
• provides a bright
• zesty flavor
• Salt and pepper to taste
• enhances the overall flavor
• 1/4 cup fresh herbs (such as basil
• parsley
• or chives)
• chopped
• adds a burst of freshness
• Tips and Substitutions:
• If you cant find russet potatoes
• Yukon Golds work well too. For a gluten
• free version
• try substituting the all
• purpose flour with a gluten
• free blend.
• Variations and Alternatives:
• Add grilled chicken or shrimp for extra protein. For a vegetarian twist
• toss in some cherry tomatoes or peas. You can also try a pesto sauce instead of lemon butter.
• What to Serve It With:
• Pair this dish with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio. A simple green salad with a vinaigrette complements the meal beautifully.
• FAQ:
• Q: Can I make the gnocchi ahead of time?
• A: Yes
• you can freeze them on a baking sheet and then transfer them to a freezer bag.
• Q: My gnocchi fell apart in the water. What happened?
• A: You might have needed more flour
• or the water was too vigorously boiling.
• Nutritional Notes per Serving:
• Calories: 420
• Protein: 12g
• Fiber: 6g
• Spinach is loaded with vitamin K
• which is great for bone health.
• Storage and Leftover Tips:
• Store leftovers in an airtight container in the fridge for up to 3 days. To reheat
• gently warm in a skillet with a bit of butter or olive oil.