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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
20 mins
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Ingredients
Kosher salt, to taste
- 2 cups
broccoli florets
- 1 lb.
asparagus, trimmed and cut into 1-inch pieces
- 10 oz.
green beans, trimmed and cut into 1-inch pieces
- 2
17.5-ounce packages refrigerated gnocchi
Juice of 1/2 lemon
- 4 Tbsp.
salted butter, cubed
- 1/2 cup
finely grated parmesan cheese, plus more for topping
- 1/4 tsp.
black pepper
Finely chopped fresh chives, for topping
Directions
- Step 1Bring a large pot of salted water to a boil. Fill a large bowl with ice water and set it nearby. Add the broccoli to the boiling water and cook until bright green and crisp-tender, 1 to 2 minutes. Use a fine-mesh strainer to remove the broccoli and set the strainer in the ice bath.
- Step 2Return the water to a boil and repeat with the asparagus, then the green beans in the same pot, placing each in the ice bath. Drain the vegetables.
- Step 3Add the gnocchi to the boiling water and stir. Cook according to the package instructions. Reserve 1 cup of the cooking water, then drain the gnocchi.
- Step 4Return the gnocchi to the pot along with the vegetables, lemon juice, butter, parmesan, pepper and 1⁄2 cup of the reserved cooking water. Stir well and season with salt; add more cooking water as necessary to coat the gnocchi and vegetables. Serve topped with chives and more parmesan.
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