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- yield:
- 4~6 1 serving
- Preparation time:
- 20 minutes
- total time:
- 20 minutes
material
-
Kosher salt (just enough)
- 2 c.
broccoli florets
- 1 lb.
Trim the asparagus and cut into 1-inch pieces
- Ten Oz.
Peel the green beans and cut them into 1-inch pieces
- 2
Refrigerated gnocchi in 17.5 oz package
-
1/2 lemon juice
- Four tablespoon.
salted butter, diced
- 1/2 c.
Finely grated Parmesan cheese for topping
- 1/4 1 teaspoon
black pepper
-
Finely chopped fresh chives (for topping)
direction
-
- step 1Bring a large pot of salted water to a boil. Fill a large bowl with ice water and keep it nearby. Add the broccoli to the boiling water and cook until bright green and crisp-tender, 1 to 2 minutes. Remove the broccoli using a fine-mesh strainer and place the strainer in an ice bath.
- step 2Bring water to a boil and repeat with asparagus, then green beans in the same pot, placing each in an ice bath. Drain the vegetables.
- step 3Add the gnocchi to the boiling water and stir. Cook according to package directions. Drain the gnocchi, reserving 1 cup of the cooking water.
- step FourReturn gnocchi to pot with vegetables, lemon juice, butter, Parmesan, pepper, and reserved 1/2 cup cooking water. Stir well and season with salt. Add cooking water as needed to coat gnocchi and vegetables. Serve topped with chives and Parmesan cheese.
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