Lemon Asparagus Cauliflower Gnocchi

Snap the ends off of the asparagus and then cut the asparagus into 1 inch pieces. In a large sautée pan heat 1 tbsp of olive oil on high. Add the asparagus and cook, stirring often, for about 5 minutes. Add the minced garlic and cook for one minute. Next add the bag of frozen gnocchi in with the asparagus, along with liquid of your choice (I start with ¼ cup of white wine and then add water if I need to continue thawing the gnocchi). Cook for about 5-7 minutes. The goal is to warm the gnocchi all the way through with sticking. If it starts to stick you can add some water or a little oil. 

While the gnocchi are cooking, prepare the ricotta. In a smal bowl, mix the ricotta with the zest of 1 lemon, salt, and pepper. Set aside.

After the gnocchi has cooked through, season everything with salt, pepper, red pepper flakes (if you want a kick) and the juice of ½ or a whole lemon (depending how lemony you want it). 

To serve:

Serve a few spoonfuls of the gnocchi asparagus mix onto each plate. Garish with a spoonful of the ricotta mix and a drizzle of olive oil. Enjoy!