Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the top. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add asparagus and cook for about 3-4 minutes until tender. Stir in the peas and cook for an additional 2 minutes.

Add the cooked gnocchi to the skillet with the vegetables. Stir in lemon zest, lemon juice, and grated parmesan. Season with salt and black pepper to taste. Toss gently to combine.

Serve immediately, garnished with additional parmesan if desired.