Steps

• Step 1

  Put the asparagus on one side of a rimmed baking sheet and the gnocchi on the other, keeping the ingredients separate. Drizzle with the olive oil and season with the salt and pepper. Toss the asparagus and gnocchi individually to coat.

  Ingredients

  • 1 Bunch asparagus, ends trimmed and cut into thirds

  • 1  (16- to 18-oz) package of shelf-stable or refrigerated gnocchi

  • 3 Tablespoon olive oil

  • 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon freshly ground black pepper

• Step 2

  In a medium bowl, mix the lemon zest, lemon juice, and red pepper flakes and set aside for serving.

  Ingredients

  •  Finely grated zest of 1 lemon

  • 1 Tablespoon fresh lemon juice

  • 1/4 Teaspoon Crushed red pepper flakes

• Step 3

  Preheat 2 adjacent zones of the cooktop on medium-high heat for 8 to 10 minutes.

• Step 4

  Drizzle or squirt the canola oil over the hot cooktop then use a spatula to spread the oil in a thin layer. Place the asparagus on one hot zone and the gnocchi on the other. Cook, flipping occasionally, until the gnocchi and asparagus are tender and lightly browned, 5 to 7 minutes. If one should become tender before the other, temporarily remove it from the heat.

  Ingredients

  • 2 Tablespoon canola oil or other neutral flavored oil with a high smoke point

• Step 5

  Combine the gnocchi and asparagus on the cooktop, then add the garlic. Cook, tossing, until the garlic is fragrant, about 1 minute.

  Ingredients

  • 1 Clove garlic, minced

• Step 6

  Transfer the gnocchi and asparagus to the medium bowl and toss to combine with the lemon juice mixture. Serve immediately dolloped with the ricotta and sprinkled with parsley, if desired. Enjoy!

  Ingredients

  • 4 Ounce (about 1/2 cup) fresh ricotta

  •  fresh parsley, chopped, for serving