Spring Gnocchi with fresh herbs

Dinner tonight is super fresh and super simple! There’s a little bit of chopping, and we cheated by buying our gnocchi instead of making it today. Oops! No time for that today! This was quite the refreshing dish. I love all the green in it! Give it a try!

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Ingredients: (serves 4)

  • 700g fresh potato gnocchi
  • 2 tbsp EVOO
  • 4 tbsp butter, divided
  • 1 large leek, diced and rinsed to remove dirt
  • 1 small bunch of asparagus, tough ends broken off, cut into 1/2″ pieces
  • 4 large green onions, whites and greens separated, and sliced
  • 4 large garlic cloves, sliced (not minced. we want nice big but thin pieces.)
  • 1c Peas
  • zest and juice of 1 lemon
  • salt and pepper
  • 1/2c parmigiano reggiano + more for serving
  • few leaves of basil, torn
  • 1/2c parsley, rough chopped

Directions:

  1. In a large skillet over medium heat, add 2 tbsp EVOO and 2 tbsp butter. Let the butter melt and the oil get nice and hot. Add your gnocchi in and brown on both sides.
  2. Once your gnocchi is browned, add in your leeks, asparagus, whites of the green onions and garlic. Cook until the leeks and asparagus start to get tender. (a few minutes.)
  3. Add in your fresh peas, remaining 2 tbsp butter, greens of the green onions, and season with salt and pepper.
  4. Add your lemon zest and your lemon juice, 1/2c parmigianno reggiano, parsley and basil. Remove from heat and serve immediately. Sprinkle with more cheese!
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Thai Green Curry with Chicken and spring veggies

This Thai Curry uses a home made green curry paste that you can findĀ here

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Ingredients: (Serves 2)

  • 3 medium carrots, sliced on the bias (about 1/2C)
  • 7 stalks of asparagus, hard ends snapped off, cut into 1/2″ pieces
  • 4 large green onions both whites and greens sliced on the bias, keep whites separated from the green.
  • 1 398ML can of coconut milk or cream
  • 2 6-8oz chicken breasts, cubed
  • 3 tbspĀ Green Thai Curry Paste
  • 2 TBSP china lily soy sauce
  • 2 TSP coconut sugar
  • 2 kaffir lime leaves, thinly sliced
  • 1 cup loosely packed basil leaves, torn into pieces
  • 2.5C cooked basmati rice (for serving.)

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Directions:

  1. Heat 1/2C of the coconut milk in a wok over low heat. Add your green curry paste and mix until well combined.
  2. Add your cubed chicken and turn the heat up to just over medium. Cook until your chicken is no longer pink.
  3. Add in the rest of your coconut milk, soy sauce, coconut sugar, carrots, asparagus, white parts of the onions, and kaffir lime leaves. Let the curry come to a boil. Once the curry is boiling and foaming, turn the heat back down to low to let the curry simmer for about 7 to 10 minutes, or until your vegetables are tender-crisp. (To your liking.)
  4. Once the curry is done cooking and your vegetables are done, stir in your green onions and torn basil leaves. Serve immediately over steaming hot basmati rice
  5. Enjoy!!