Creamy Lemon Asparagus Gnocchi

Pasta is swapped for gnocchi and asparagus in this bright and creamy, one-pan dish inspired by pasta al limone. In this recipe, rather than boiling and blanching, store-bought gnocchi and asparagus are quickly pan-fried together until the gnocchi is tender and golden brown and the asparagus is bright and crisp. A combination of broth and heavy cream as the base makes for a speedy sauce and keeps the dish on the lighter side. For the brightest lemon flavor without any of the sourness, lemon zest is used in two ways: half is added to the butter for the sauce to release its oils and create an aromatic base, and half is stirred in at the end for a fresher note. Rather than relying on starchy pasta water to thicken, lemon juice reacts with the cream and transforms the thinner sauce into one that's silky, velvety and clings perfectly to the gnocchi.