Creamy lemon asparagus gnocchi

Looking to elevate your weeknight dinner rotation? This vibrant, one-pan creamy lemon asparagus gnocchi is the perfect solution. Inspired by classic pasta al limone, this recipe skips the boiling process, opting instead to pan-fry shelf-stable gnocchi with fresh asparagus for a golden, tender finish that comes together in just 35 minutes.

A Silky, Zesty Sauce

The secret to this dish is its clever use of lemon. By utilizing the zest twice—once to bloom in butter for a deep, aromatic base and once at the very end for a fresh finish—you get an incredible depth of flavor. The sauce is a blend of broth and heavy cream, which thickens beautifully when hit with lemon juice, creating a silky coating that clings perfectly to every bite.

Recipe Details

• Total Time: 35 minutes
• Yield: 4 servings

Ingredients

• 1 large lemon (zested and juiced)
• 1 tablespoon olive oil
• 1 (16 to 18-ounce) package shelf-stable potato gnocchi
• 1 pound asparagus, ends removed and cut into 1/2-inch pieces
• Kosher salt (such as Diamond Crystal)
• 1 tablespoon unsalted butter
• 3/4 cup heavy cream
• 3/4 cup low-sodium vegetable or chicken broth
• Black pepper
• 1/4 cup grated Parmesan, plus extra for serving

Instructions

1. Zest the lemon to yield about 1 tablespoon, and juice it into a small bowl to get 1 1/2 tablespoons.
2. Heat olive oil in a large non-stick skillet over medium heat. Add gnocchi in an even layer, breaking up any clumps. Cover and cook undisturbed for 5 to 7 minutes until golden brown. Toss in the asparagus and a pinch of salt, covering again to cook for 2 to 3 minutes until tender and crisp. Remove from the skillet.
3. In the same skillet, melt the butter and sauté half the lemon zest until fragrant (15 to 30 seconds).
4. Whisk in the heavy cream, broth, and 1/4 teaspoon each of salt and pepper. Bring to a boil, then simmer for 2 to 3 minutes until slightly reduced. Stir in the Parmesan.
5. Add the gnocchi and asparagus back into the skillet. Simmer over high heat for 1 1/2 to 3 minutes until the sauce thickens and coats the gnocchi.
6. Remove from heat. Stir in the remaining lemon zest and juice—the sauce will turn silky and velvety. Adjust seasoning with salt and pepper to taste and serve immediately with extra Parmesan.

Pro Tip: If you prefer a little extra zing, feel free to add more lemon juice at the end, but keep in mind that the additional acid will cause the sauce to thicken further.