Gnocchi with Asparagus, Peas & Lamb's Lettuce

Fresh veggies and rich gnocchi combine for a filling spring dinner.
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Gnocchi with Asparagus, Peas & Lamb's Lettuce topped with parmesan cheese

Recipe by Rachael Ray

  • 4 to 6Servings


  • 2 tbsp. olive oil

  • 1 bunch asparagus, trimmed of tough ends and sliced on an angle (about 1/4 inch thick)

  • 1 cup shelled fresh peas or 1 cup frozen peas, thawed

  • 2 shallots, finely chopped

  • 3 cloves garlic, finely chopped

  • Salt and pepper

  • 1 cup white wine

  • Juice of 1 lemon (about 1/4 cup)

  • 4 tbsp. butter, cut into small pieces

  • 2 lb. packaged potato gnocchi or 1 1/2 lb. fresh potato gnocchi

  • 4 cups lamb’s lettuce (a.k.a. mâche) or other small leafy greens

  • 1/4 cup fresh tarragon leaves, coarsely chopped

  • About 1/4 cup fresh chives, finely chopped

  • Freshly grated Parmigiano-Reggiano, for passing at the table


1. Bring a large pot of water to a boil for the gnocchi.

2. In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the asparagus and cook, stirring often, until crisp-tender, 2 to 3 minutes. Add the peas, shallots, and garlic; season with salt and pepper. Cook, stirring often, until the shallots soften, about 3 minutes. Add the wine and cook, stirring often, until slightly reduced, 1 to 2 minutes. Add the lemon juice and butter. Swirl the pan to melt the butter. Reduce heat to low or remove the pan from heat. Cover to keep the sauce warm.

3. Salt the boiling water and add the gnocchi. Cook until they’re tender and float to the surface, 2 to 3 minutes. Using a slotted spoon or spider strainer, transfer the gnocchi to the sauce. Add the lettuce and herbs and toss until slightly wilted, about 30 seconds; season. Serve immediately and pass the Parm alongside.