I initially saw this gnocchi and asparagus with sage and lemon butter recipe in the Spring 2021 Great British Food magazine, and then also found it online on the British Asparagus website. We had a pack of gnocchi in the fridge already, I'd bought new sage plants for our herb boxes earlier in the year but hadn't use any yet, and had fresh asparagus and lemons delivered in our recent online food shop...so this seemed like the perfect recipe to make!
It's a really quick dish to prepare and make, so is perfect for a mid week meal.
The end result is really delicious, from the crispy sage and garlicky lemon butter to the slight crunch in the asparagus with the pillowy gnocchi.
Tips
- Enjoy this gnocchi and asparagus with sage and lemon butter with some fresh homemade bread - see our recipes in the link below.
- The recipe is easily adapted if you're cooking for less or more people.
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How to make this Gnocchi and Asparagus with Sage and Lemon Butter
Ingredients
- 80g salted butter
- 2 garlic cloves, sliced
- a small bunch of fresh sage, chopped
- juice and zest of 1 lemon
- salt and freshly ground black pepper
- 500g gnocchi
- 250g asparagus, trimmed and cut into 3cm lengths
- 50g parmesan, grated
Instructions
- Boil a large pan of salted water.
- Meanwhile, heat a large frying pan on a high heat and add the butter. When it starts to brown (after around 1.5 minutes), add the sliced garlic and chopped sage. Cook until the sage begins to crisp at the edges, around 1 to 2 minutes. Add the juice and zest of the lemon, and season with salt and freshly ground black pepper. Remove from the heat.
- Cook the gnocchi and asparagus in the boiling water for 2 to 3 minutes (or until the gnocchi rises to the top). Drain in a colander, then toss in the sage butter until all coated.
- Serve in warm bowls, sprinkled with the grated parmesan.
- Enjoy with some crusty bread!
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Gnocchi and Asparagus with Sage and Lemon Butter
Equipment
Ingredients
- 80 g (2.8 oz) salted butter
- 2 garlic cloves sliced
- a small bunch of fresh sage chopped
- juice and zest of 1 lemon
- salt and freshly ground black pepper
- 500 g (1.1 lb) gnocchi
- 250 g (8.8 oz) asparagus trimmed and cut into 3cm lengths
- 50 g (1.8 oz) parmesan grated
Instructions
- Boil a large pan of salted water.
- Meanwhile, heat a large frying pan on a high heat and add the butter. When it starts to brown (after around 1.5 minutes), add the sliced garlic and chopped sage. Cook until the sage begins to crisp at the edges, around 1 to 2 minutes. Add the juice and zest of the lemon, and season with salt and freshly ground black pepper. Remove from the heat.
- Cook the gnocchi and asparagus in the boiling water for 2 to 3 minutes (or until the gnocchi rises to the top). Drain in a colander, then toss in the sage butter until all coated.
- Serve in warm bowls, sprinkled with the grated parmesan.
- Enjoy with some crusty bread!
Notes
- Enjoy this gnocchi and asparagus with sage and lemon butter with some fresh homemade bread - see our recipes in the link below.
- The recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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