Mini Gnocchi with Peas, Asparagus, and Artichoke Hearts

Directions

1. In a large frying pan, heat the olive oil and saute the scallions on medium heat until soft. Toss in the peas, the asparagus, and the artichokes, season with salt and pepper and saute until cooked through, approximately 8 minutes.

2. In the meantime, bring a large pot of salted water to a boil and cook the gnocchi according to packaging instructions. When the gnocchi float, drain and toss them into the vegetable mixture.

3. Reserve 1/4 cup of the starchy water and toss in the frying pan, let it reduce a little and form a sauce.

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