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Fresh Lemon Gnocchi

By Marguerite Henderson
Get the fresh taste of spring with this recipe.

Marguerite Henderson shares how to prepare a delicious gnocchi dish.


Potato Gnocchi With Asparagus and Peas


  • 12-16 ounces fresh potato gnocchi, cooked according to package directions, drained
  • 2 ounces unsalted butter
  • 1 tablespoon olive oil
  • 1 large shallot, chopped
  • 1 pound (about 1 pound) fresh asparagus spears, tough ends removed, cut into 2” pieces on diagonal
  • 2 cups fresh or frozen peas (thawed)
  • ¼ cup finely chopped chives
  • ½ cup heavy cream
  • Zest of 1 lemon, about 1 teaspoon
  • Pinch of kosher salt
  • Pinch of ground pepper
  • ½ cup grated Parmesan cheese


Have the gnocchi cooked, drained and set aside. In a large skillet, heat the butter and oil for 1 minute over medium heat. Add the shallots, asparagus, and peas. Cook over medium heat, stirring often, for 3-4 minutes until asparagus is tender. Add the chives, cream, lemon zest, salt and pepper. Stir to combine. Add the gnocchi to the skillet, toss well and cook until heated through, about 1 minute. Transfer to a serving platter and serve at once with grated cheese on top. Serves 4-6.

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