Gnocchi with Spring Vegetables

🧂 Ingredients

• 2 Tbsp vegetable oil (divided, $0.08)
• 8 oz. mushrooms (cleaned and quartered, $1.76)
• ½ onion (small dice, (1 cup, 150g) $0.25)
• ½ bundle asparagus (trimmed & cut 1-inch, (170g, about 10 stalks) $1.76*)
• 2 garlic cloves (minced, (1 Tbsp) $0.12)
• 1 tsp salt ($0.04)
• 1 tsp black pepper (freshly cracked. $0.16)
• 4 Tbsp butter (divided, $0.46)
• 16 oz. potato gnocchi (dry & uncooked, $2.44**)
• ⅔ cup frozen peas (100g, $0.33)
• ½ lemon (juiced, $0.34)
• ½ cup Parmesan cheese (grated, (30g) $0.91***)

👨‍🍳 Instructions

1. 1

   Gather and prepare all ingredients.

2. 2

   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.

3. 3

   Next, add the remaining oil, onions, asparagus, garlic, salt, and pepper. Cook for 3 minutes until the onions start to soften.

4. 4

   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.

5. 5

   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.

6. 6

   Add the peas and squeeze in the fresh lemon juice, and cook for about 2 minutes to warm through.

7. 7

   Sprinkle on the Parmesan cheese and enjoy!