Spring Vegetable Gnocchi with White Beans & Lemon Basil Butter

Ingredients
2 garlic cloves
1 shallot
2 carrots
4 oz. asparagus (or other spring vegetable)
½ oz. fresh basil
1 lemon
13.4 oz. butter beans
10 oz. fresh gnocchi
3 tbsp. vegan butter
2 tbsp. vegan parmesan
2 tbsp. olive oil
Salt and pepper

Directions
Bring a large pot of 4 quarts water and 2 tablespoons of salt to a boil. Peel and mince the garlic and shallot. Peel and dice the carrots. Trim 1 inch off the bottom of the asparagus and cut the remaining stalks into rounds. Thinly slice the basil. Zest, halve, and juice the lemon. Drain and rinse the butter beans.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the minced garlic, minced shallot, diced carrot, and a pinch of salt and pepper. Cook, stirring often, until the carrots are tender, 5 to 6 minutes.

Add the gnocchi to the large pot of boiling water and cook until they float to the surface, 3 to 5 minutes. Reserve ½ cup of the pasta water and drain the gnocchi. Shake off any excess water.

Return the skillet with the carrots to medium-high heat and add the pasta water and butter and cook until melted, 1 to 2 minutes. Add the asparagus rounds and cook until bright green, 2 to 3 minutes. Add the lemon juice and just half of the basil, taste, and add salt and pepper as necessary. Transfer the lemon basil butter to a medium bowl and cover to keep warm.

Wipe the skillet and return to high heat with 1 tablespoon of olive oil. Once hot, add the cooked gnocchi, butter beans, ½ tsp salt, and ¼ tsp pepper. Cook, undisturbed, until well browned, 3 to 4 minutes. Sprinkle with lemon zest and parmesan, toss, and cook for another 2 minutes.

Divide the lemon basil butter between bowls and top with the spring vegetable gnocchi and butter beans. Sprinkle with the remaining sliced basil.