Spring Vegetable Gnocchi
When I see fresh asparagus at the market, I know it’s time to make my spring vegetable gnocchi! It’s a 5-star-rated dish that’s knock-your-socks-off good.
This vegetarian gnocchi recipe is delicious and easy! If you are looking for a new way to enjoy gnocchi, you’ve got to try this recipe.
This veggie gnocchi recipe is the perfect way to welcome back spring.
Fresh, crisp asparagus spears with bright peas in a light cream sauce with pillowy gnocchi. I’ve made this easy vegetarian gnocchi recipe twice in the last week and it’s been a hit each time.
First, for my husband and I, and then again for Easter dinner. When my father-in-law goes back for a fourth serving, you know this one’s a keeper.
This gnocchi recipe is a slightly different version of one of my favorite recipes in cookbook, Fresh Italian Cooking for the New Generation.
While that dish celebrates summer with fresh corn and zucchini, I’m giving this one a springtime touch with shallots, asparagus, and peas. It’s so, so good and a great way to eat asparagus.
Why I love this recipe
I love this vegetable gnocchi as it perfectly captures the essence of spring. Asparagus and peas are quintessential spring produce, and I love pairing them with gnocchi for an easy weeknight dinner.
While it may seem fancy, this spring vegetable gnocchi is relatively simple to prepare, especially if you use store-bought gnocchi. Decked out with lemon, red pepper flakes, and a light shaving of parmesan, it’s simple yet full of flavor.
Ingredients
- Potato gnocchi (whole-wheat if preferred): I buy packaged gnocchi because I find that the texture is better in this dish than homemade gnocchi.
- Shallots: Shallots have a gentler, more delicate flavor than onions, which is why I use them in this gnocchi.
- Fresh asparagus: I don’t recommend using frozen asparagus here, as so much of the flavor and texture comes from the asparagus. I wait until they are in season, usually in March or April.
- Fresh lemon juice: Lemon juice’s acidity cuts through the richness of the cream.
Substitutitions
Onions and leeks can be substituted for the shallots. If you are making this in the summer, you can substitute zucchini and fresh corn for the asparagus and peas, as described above. I recommend 2 cobs of corn and 2 medium zucchini. Spinach or other leafy greens can be added at the end, until just wilted.
If you don’t have gnocchi or can’t find it, you can substitute in any short, whole wheat pasta for the gnocchi.
For a vegan version
For my dairy-free and vegan friends, this veggie gnocchi recipe is easily adaptable. Try it with my homemade parmesan cheese or any store-bought vegan parmesan instead of the parmesan cheese.
Swap cashew cream or purchase non-dairy heavy cream for the heavy cream, same amount (1/4 cup). Silk makes a great heavy cream alternative, or you could use a thicker non-dairy milk, like full-fat oat milk.
How to Make
Prep the Asparagus
Snap off the tough ends of the asparagus. Then, align the asparagus on a cutting board and trim the remaining ends to match the snapped point.
From there, chop the asparagus into 1-inch pieces.
Cook the shallots
Bring a large pot of salted water to a boil. While the water is boiling, make the sauce.
Heat the olive oil in a large skillet and add the shallots along with a pinch of salt and pepper. Cook until softened, about 5 minutes.
Add the asparagus
By now, the water should be boiling. Add the gnocchi and cook until just tender. Drain and rinse lightly with water and set aside. Rinsing them with cold water will prevent the gnocchi from becoming gummy.
Add the asparagus and cook for 8-10 minutes until the asparagus is fork tender. If your asparagus is thin, like in the photo below, then it will cook faster than thicker stalks.
Add the gnocchi
Stir in the peas and cooked gnocchi, then cook for another 2-3 minutes until the peas are heated through.
Remove from heat and stir in the cream, parmesan cheese, and lemon juice. Taste, adding more salt or lemon juice as desired. I like to add in a good handful of fresh basil if I have it!
Expert Tips
I like to choose thin to medium asparagus spears for this gnocchi recipe, as they are usually more tender than larger stalks. Make sure to snap or cut off the woody ends, as they will never become tender.
As with all pasta, cook the gnocchi in salted water. I usually add a heaping tablespoon of salt to the boiling water. The gnocchi are done when they float to the surface.
Frequently Asked Questions
What kind of gnocchi should I use?
For the best texture, I recommend using vacuum-packed, store-bought gnocchi. I’ve tried this recipe with fresh, homemade gnocchi, but I prefer the store-bought gnocchi in this recipe!
Can I use frozen gnocchi?
You can use frozen gnocchi, though fresh gnocchi has a better texture.
How do I know when the gnocchi is cooked?
The gnocchi are cooked when they float to the surface, usually about 2 minutes after adding them to the water.
Storage Notes
This veggie gnocchi is best as soon as it’s made. I don’t recommend this recipe for meal prep, but if you want to make it for dinner and prep ahead then I recommend chopping all of the vegetables ahead of time and store in the fridge before using. Then, assemble as directed and cook the gnocchi.
Any leftovers can be stored in the fridge for 3-4 days. I don’t recommend freezing this one as it can affect the texture of the gnocchi once thawed and reheated.
More Spring Pasta Recipes
If you’re looking for an easy veggie gnocchi recipe, then you will want to save this one. It’s a crowd pleaser in my house and know it will be in your house as well!
If you try this veggie gnocchi, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Spring Veggie Gnocchi
Ingredients
- 16 ounce package gnocchi (whole-wheat if preferred)
- 1 tablespoon olive oil
- 2 shallots, thinly sliced
- salt and freshly ground pepper
- One bunch asparagus, chopped into 1″ pieces
- 1 cup spring peas, thawed if frozen
- 1/2 cup grated parmesan cheese, see notes for dairy-free version
- 1/4 cup heavy cream, see notes for dairy-free version
- 1 tablespoon fresh lemon juice
- red pepper flakes, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until done according to package directions. Drain and lightly rinse with water. Set aside.
- Heat a large skillet over medium heat.
- Add the olive oil, shallots and pinch of salt and pepper. Cook for 2-3 minutes until shallots are slightly soft.
- Add the asparagus and cook for 8-10 minutes until asparagus is fork tender.
- Stir in the peas and cooked gnocchi, cooking for another 2-3 minutes until peas are heated through.
- Remove from heat and sprinkle in parmesan cheese, cream and lemon juice. Stir to combine and add crushed red pepper flakes, if desired.
Notes
Nutrition
This recipe was first posted in 2016 and updated in 2021.