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Gnocchi with Sage, Asparagus, and Peas

Though this recipe stands beautifully as a delicious vegetarian main course, we like to pan-fry a couple of Italian sausages just ahead of using the skillet to prepare the gnocchi: the sausage drippings add a bit of extra flavor to the finished dish and the sausages themselves are excellent partners to the tender gnocchi — and nothing more than a crusty loaf is needed to round out the meal!

Gnocchi with Sage, Asparagus, and Peas

12-14 oz. gnocchi
5½ oz. asparagus tips and tender stem, cut into bite-sized pieces (1½ cups)
7 oz. frozen peas (1½ cups)
2 tbs. butter
4 sage leaves, thinly sliced
a squeeze of lemon juice
grated Parmesan to serve

Bring a large pot of salted water to a boil, stir in the gnocchi and asparagus and cook for 2-3 minutes, until the gnocchi begin to float to the top. Add the peas and cook for 1 minute more, then drain.

Melt the butter in a large skillet over medium-high heat. Sizzle the sage until crisp, then stir in the gnocchi and veg, and the squeeze of lemon juice. Season to taste with salt and freshly ground black pepper, and serve with freshly grated Parmesan cheese. Serves 2-3.

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