Pan-Fried Lemon Garlic Asparagus Gnocchi

Pan-Fried Lemon Garlic Asparagus Gnocchi

Skip the pot of boiling water—pan-frying gnocchi straight from the packet gives it a light, golden crust on the outside while keeping the center soft and pillowy. Paired with peak-season tender asparagus stems, garlic, lemon, and parmesan, this entire dish comes together in a single skillet in under 15 minutes for the ultimate effortless weeknight meal.

Ingredients

• 1 pack (500g) gnocchi

• 1 bunch fresh asparagus, woody ends trimmed and cut into 3–4 cm pieces

• 2 tbsp olive oil

• 2 tbsp butter

• 2 cloves garlic, finely minced

• Zest and juice of 1 fresh lemon

• ⅓ cup finely grated parmesan cheese, plus extra for serving

• Salt and freshly cracked black pepper, to taste

• Optional: Fresh basil or parsley to finish

Method

1. Pan-Fry the Gnocchi:

   Heat 1 tbsp olive oil and 1 tbsp butter in a wide frying pan over medium-high heat. Add the gnocchi straight from the packet (no boiling needed). Cook undisturbed for 3–4 minutes until golden underneath, then toss and fry for another 2–3 minutes until crisp and heated through. Transfer to a plate.

2. Sear the Asparagus:

   In the same pan, add the remaining oil and butter over medium heat. Add the asparagus pieces and toss continuously for 2–3 minutes until bright green and tender-crisp with light golden spots.

3. Combine & Create the Sauce:

   Turn the heat to low. Add the minced garlic and lemon zest, stirring for 30 seconds until fragrant. Return the crisp gnocchi to the pan and toss everything together.

4. Finish & Serve:

   Remove from heat. Pour over the fresh lemon juice and sprinkle in the grated parmesan cheese, tossing so the cheese melts slightly with the butter into a light emulsion. Season generously with salt and pepper, and serve warm with extra parmesan on top.

Crispy, zesty, and effortlessly quick!