Pan-crisped gnocchi tossed with spring vegetables and burst tomatoes

≈ $6.04/servingat the cheapest of your stores this week · 6 ingredients on sale

Ingredients

• gnocchi1 package
• cherry tomato1 pint
• zucchini1 ea
• asparagushalf a bunch
• garlic3 cloves
• olive oil3 tbsp
• basil leavesa handful
• lemon1 ea

Method

1Crisp the gnocchi

• •Heat 2 tbsp of the olive oil in your widest nonstick pan over medium-high heat.
• •Add the gnocchi straight from the package in a single layer.
• •Cook undisturbed 3 minutes until golden underneath, then toss and cook 3 minutes more until crisp all over.
• •Move the gnocchi to a bowl.

2Cook the vegetables

• •Cut the zucchini into 1/4 inch half-moons.
• •Snap the woody ends off half of the bunch of asparagus and cut into 1 inch pieces.
• •Add the remaining olive oil to the pan.
• •Cook the zucchini and asparagus 3 minutes until browning.
• •Add the cherry tomatoes and minced garlic and cook 2 to 3 minutes until the tomatoes burst.

3Toss

• •Return the gnocchi to the pan.
• •Add the juice of half of the lemon and 2 tbsp water and toss 1 minute so everything glosses.
• •Season to taste with salt and pepper.

4Plate

• •Divide between two bowls.
• •Garnish with the basil and serve with the remaining lemon in wedges.