• 1 pound fresh gnocchi
  • 1 pound asparagus , trimmed and cut into 1.5” inch pieces
  • 1 cup snow peas
  • 1 cup sugar snap peas
  • 2 tablespoons chopped chives
  • 5 tablespoons Kerrygold Salted Butter
  • 4 cloves garlic, minced
  • 1 cup chopped yellow onion
  • 1 tablespoon chopped fresh chives
  • 1-2 tablespoons of fresh lemon juice
  • Zest of ½ a lemon, for garnish
  • Freshly cracked black pepper, to taste
  • ¼ cup parmesan cheese (optional)
  • ½ cup fresh sprouts or microgreens, for garnish



  1. In a large pot, bring 10 cups of water to a rolling boil. When the water has boiled, add 2 teaspoons of kosher salt to season the water. Add the gnocchi to the pot and cook for 3-4 minutes. Scoop out 1 cup of the starchy pasta water, set aside.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions to the pan, and cook until tender, about 3 minutes. Add the minced garlic to the pan, along with the butter. Stir the butter often until it begins to brown, and smell nutty. Add the asparagus, snow peas, and snap peas to the pan, stir to coat in the butter, and season with a generous pinch of salt. Add ½ cup of the starchy water to the pan to make a pan sauce.
  3. Add the gnocchi to the skillet, along with ½ cup of the reserved starchy pasta water. Toss to coat with the garlic butter sauce. Cook for another minute. Squeeze about a tablespoon of fresh lemon juice over the gnocchi.
  4. Serve immediately. Plate the gnocchi, and top with freshly chopped chives, fresh lemon zest, torn basil, freshly cracked black pepper, and parmesan cheese (optional).

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