Spring Vegetable Gnocchi recipes
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 4 cloves garlic (minced)
- 1/2 cup carrots (peeled and sliced)
- 1/2 bunch asparagus (chopped (approximately 1 1/2 cups))
- 1 zucchini (small, sliced)
- 1/2 cup peas (fresh or frozen)
- 32 ounces potato gnocchi
- 1 cup chicken broth
- 1/2 cup white wine (*replace all or some with chicken broth as desired)
- juice of 1 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 Tablespoons fresh dill
- 1/4 cup Parmesan cheese (shaved)
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