Ingredients:
- 17.5 oz. package potato gnocchi
- 3 Tbsp. extra-virgin olive oil
- 1 leek, quartered lengthwise and cut into 2-inch pieces, well rinsed
- 8 small radishes, trimmed and quartered
- 8 oz. sugar snap peas, trimmed
- To taste freshly ground pepper
- 3 Tbsp. butter
- 1/4 cup grated parmesan cheese, plus shaved cheese for topping
- 1 tsp. grated lemon zest
- 1 Tbsp. chopped fresh parsley
Directions:
- Bring a large pot of salted water to a boil. Add gnocchi and cook as label directs. Reserve 1 cup of cooking water and then drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add leek and cook, stirring occasionally, until it softens and just starts browning, about 3 minutes. Add the radishes, sugar snap peas, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the peas are bright green and crisp-tender, 5 to 6 minutes.
- Add the gnocchi to the skillet along with 3/4 cup of the reserved cooking water, the butter, grated parmesan, lemon zest and parsley. Remove from heat and gently stir until the gnocchi are well-coated and the cheese melts, adding more cooking water as needed to loosen.
- Top each serving with shaved parmesan.
