Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Spring Vegetable Gnocchi! This vegetarian gnocchi recipe is delicious and easy! If you are looking for a new way to enjoy gnocchi, you’ve gotta try this veggie gnocchi 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, with just BL and I and then again last night for our Easter dinner with his parents. When my father-in-law goes back for a forth 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. Even though this recipe plans on serving four, BL and I polished off the entire pan over the course of the afternoon.
This recipe and cooking method is very adaptable. Onions and leeks can be substituted for the shallots or using zucchini and fresh corn for the asparagus and peas for a summer option, as described above. 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.
Packaged gnocchi is great for this weeknight recipe, though here’s my recipe for homemade gnocchi if you want. That is a fun recipe
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 purchased non-dairy heavy cream for the heavy cream. Silk makes a great heavy cream alternative or you could use a thicker non-dairy milk, like full-fat oat milk.
Start by bringing 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-high 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, then cook for another 2-3 minutes until peas are heated through.
Enjoy as is, or garnish with fresh basil.
Whatever version you end of making, I think you are going to love this one. It’s ready in just 30 minutes, a perfect spring-time dinner. While roasted asparagus is my favorite side dish, I opted for a stove-top sauté for faster prep time. Decked out with lemon, red pepper flakes and a light shaving of parmesan, it’s simple yet full of flavor.
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.
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 recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Spring Vegetable Gnocchi! This vegetarian gnocchi recipe is delicious and easy! Peas and asparagus in a light cream sauce and gnocchi.
I’ve made this dairy-free and these are the substitutions that I use:
For the heavy cream, I use cashew cream, which is a blend of cashews and water together that creates a consistency similar to cream.
This recipe was first posted in 2016 and updated in 2021.