Ingredients:
- 1 lb. potato gnocchi
- 1 lb. fresh asparagus, trimmed and chopped into bite-sized pieces
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp. butter
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- Salt and pepper, to taste
Start by cooking the gnocchi according to package instructions. While the gnocchi is cooking, heat a large skillet over medium heat and add the butter and garlic. Once the butter is melted and the garlic is fragrant, add the asparagus to the skillet and cook for 5-7 minutes, or until tender.
Next, add the heavy cream, Parmesan cheese, lemon zest, and lemon juice to the skillet. Stir everything together until the cheese is melted and the sauce is heated through. Season with salt and pepper to taste.
Finally, add the cooked gnocchi to the skillet and toss everything together until the gnocchi is coated in the creamy sauce. Serve hot with additional Parmesan cheese and lemon wedges for garnish.