Gnocchi Al Pesto

Bring large pot of salted water to a boil for gnocchi. Combine zucchini, lemon juice, just half the Aleppo pepper, and a pinch of salt in medium bowl and gently toss. (TIP: Add more Aleppo pepper if you prefer more spice.)

Heat 2 tsp olive oil in large nonstick skillet over medium-high heat. Add asparagus and cook until browned in places, about 3 to 4 minutes. Add ¼ cup water and reduce heat to low. Continue to cook until asparagus is crisp-tender, about 2 to 3 minutes. Season to taste with salt and pepper and transfer to plate. Wipe skillet clean and set aside for step 4. (4-servings: use 4 tsp olive oil, ½ cup water) (TIP: Snap the woody ends off the asparagus where the green parts fade to white.)

Add gnocchi to boiling water and cook until they float, 3 to 5 minutes. Drain and shake off any excess water.

Heat 1 tbsp olive oil in reserved skillet over medium heat. Add gnocchi and cook, undisturbed, until browned in places, 2 to 4 minutes. Add charred asparagus and pesto and toss to combine. Season to taste with salt and pepper. (4-servings: use 2 tbsp olive oil)

Divide gnocchi al pesto with charred asparagus between shallow bowls. Serve with lemon zucchini and lemon wedges. Mangia!