Tiny New York Kitchen: Gnocchi With Asparagus

By Victoria Hart Glavin of Tiny New York Kitchen

Gnocchi With Asparagus is the perfect weeknight dinner. Either make your own gnocchi or purchase freshly made from your local market.


  • 1 Pound Fresh Gnocchi (16 Ounces)
  • 1/2 Cup Unsalted Butter
  • 1 Bunch Trimmed & Chopped Asparagus (Leave Tips Whole)
  • Grated Zest of 1 Lemon
  • Juice of 1 Lemon
  • 3/4 Cup Pasta Cooking Water
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/2 Cup Grated Parmesan Cheese (Plus More For Topping)
  • 2 Tablespoons Chopped Fresh Basil

Make the gnocchi or purchase fresh gnocchi from the market. Bring a large-size pot of salted water to a boil. Transfer fresh gnocchi to a colander and shake over a baking sheet to remove any excess flour. Add gnocchi to boiling water and cook for just 4 to 5 minutes. Meanwhile, melt butter in a large-size skillet over a medium-high heat. Add asparagus and lemon zest and lemon juice. Remove gnocchi with a strainer or slotted spoon and add directly to the skillet along with 3/4 cup pasta cooking water. Cook, stirring gently, for 3 to 4 minutes until gnocchi is coated and asparagus is tender. Season with kosher salt and pepper. Stir in Parmesan and basil. Remove from heat and transfer to serving bowl. Sprinkle with additional Parmesan. Serves 4

Related Story:

Tiny New York Kitchen: Homemade Gnocchi


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.