Step 1

Dice 2 medium shallots (about 1 cup). Thinly slice 5 garlic cloves (about 2 tablespoons). Trim 8 ounces green beans and 1/2 bunch asparagus, then cut crosswise into 1-inch-wide pieces.

Step 2

Place the garlic and 2 tablespoons of the olive oil in a large nonstick frying pan and cook over medium-high heat, stirring frequently, until the garlic is browned and fragrant, about 2 minutes. Add the shallots, season with kosher salt, and sauté until softened and browned, about 5 minutes.

Step 3

Add 2 tablespoons of the unsalted butter and 1/2 cup of the vegetable broth. Cook, stirring occasionally, until the sauce reduces and begins to thicken, about 2 minutes. Add the asparagus and green beans, season with 1 teaspoon kosher salt, and cook until the vegetables just begin to soften, about 5 minutes. Meanwhile, finely grate the zest from 1 medium lemon, then cut the lemon into wedges. Coarsely chop until you have 2 tablespoons fresh parsley leaves, plus more for garnish.

Step 4

Taste the vegetable mixture and season with kosher salt, black pepper, and red pepper flakes as needed. Transfer to a bowl. Wipe out the pan with paper towels.

Step 5

Add the remaining 2 tablespoons olive oil to the pan and heat over medium-high heat until shimmering. Add 1 bag frozen gnocchi and cook until heated through and browned, about 3 minutes per side.

Step 6

Return the vegetables to the pan. Add the remaining 2 tablespoons unsalted butter, remaining 1/2 cup vegetable broth, and 1/4 cup grated Parmesan cheese. Cook and toss until combined and a creamy sauce forms. Sprinkle with the lemon zest and parsley and toss to combine. Garnish with more parsley and Parmesan, and serve with the lemon wedges.