Looking for something in particular? Use the search bar at the top of your screen!
Looking for something in particular? Use the search bar at the top of your screen!
April 20, 2026
This recipe is a celebration of spring greens. We use Belazu Preserved Lemons to provide a salty, fermented citrus depth that you simply can't get from fresh juice alone.
Yield: 2–3 Servings
Cooking Time: 15 Minutes
- 1 package (400g) Garofalo Gluten-Free Potato Gnocchi
- 1 bunch thin asparagus, cut into 1-inch pieces
- ½ cup frozen or fresh spring peas
- 2 tbsp Belazu | Preserved Lemons, finely minced*
- 3 tbsp Extra Virgin Olive Oil*
- ¼ cup fresh mint leaves, torn
- Fleur de Sel and cracked black pepper*
*Available from Well Seasoned
1. The Blanch: Bring a large pot of salted water to a boil. Drop the gnocchi in. After 1 minute, add the asparagus and peas to the same pot.
2. The Drain: As soon as the gnocchi float to the surface (about 2–3 minutes total), drain the entire pot.
3. The Sizzle: In the same (now empty) pot, heat the olive oil over medium heat. Add the minced preserved lemon rind and sauté for 30 seconds until fragrant.
4. The Toss: Return the gnocchi and vegetables to the pot. Toss vigorously to coat in the lemon-infused oil.
5. Finish: Fold in the fresh mint at the very last second. The residual heat will release the mint’s aroma without wilting it completely.
6. Season with a touch of Fleur de Sel to taste.
