Spring Gnocchi with Lemon-Thyme Sauce

When I start seeing asparagus in the stores in early spring, this is always the first thing I make. This recipe is light, nutritious, and tastes like sunshine, making it especially pleasant at this time of year. I usually use pasta, but I had some gnocchi to use up, so I did that instead. This dish is elegant and impressive enough to serve to guests, but only takes a few minutes to make... what could be better?

Recipe
16 oz packaged gnocchi (or 1.5 cups uncooked pasta)
1 can cannellini beans, drained and rinsed
1 cup peas, fresh or thawed frozen
1/2 bunch asparagus, cut into 2 inch pieces
2 T olive oil
juice of 1/2 lemon
2 t fresh thyme, chopped
Parmesan cheese (optional)

Place asparagus, beans and peas in colander in sink. Cook gnocchi according to package directions. Pour excess water from cooked gnocchi into the colander containing the vegetables. Place vegetables and gnocchi back in pan. Add oil, lemon juice, and thyme and stir to coat evenly. Serve topped with cheese, if desired.