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.

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.

Add 2 tablespoons of unsalted butter and 1/2 cup of 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 of fresh parsley leaves, plus more for garnish.

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.

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

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 lemon wedges.

Gnocchi Skillet with Green Beans and Asparagus

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