Spring Vegetable Gnocchi! This vegetarian gnocchi recipe is delicious and easy! Peas and asparagus in a light cream sauce and gnocchi. 

This vegetarian 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 my upcoming cookbook, Fresh Italian Cooking.

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.

For my dairy-free and vegan friends, this one is easily adaptable. Try it with my homemade parmesan cheese (or any store-bought version) and cashew cream.

Delicious Spring Vegetable Gnocchi

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 saute for faster prep time. Decked out with lemon, red pepper flakes and a light shaving of Parmesan, it’s simple yet full of flavor.

If you’re looking for an easy vegetarian 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! 

Spring Vegetable Gnocchi

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: pasta, main, dinner, entree, vegetables
• Method: Stove Top
• Cuisine: pasta, italian
• Diet: Vegetarian

Description

Spring Vegetable Gnocchi! This vegetarian gnocchi recipe is delicious and easy! Peas and asparagus in a light cream sauce and gnocchi. 

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Print Recipe

Pin Recipe

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: pasta, main, dinner, entree, vegetables
• Method: Stove Top
• Cuisine: pasta, italian
• Diet: Vegetarian

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: pasta, main, dinner, entree, vegetables
• Method: Stove Top
• Cuisine: pasta, italian
• Diet: Vegetarian

Scale 1x2x3x

Ingredients

• 1 package gnocchi (whole-wheat if preferred)
• 1 tablespoon olive oil
• 2 shallots, thinly sliced
• salt and freshly ground pepper
• 1 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

1. 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.
2. Heat a large skillet over medium heat.
3. Add the olive oil, shallots and pinch of salt and pepper. Cook for 2-3 minutes until shallots are slightly soft.
4. Add the asparagus and cook for 8-10 minutes until asparagus is fork tender.
5. Add in the peas and cooked gnocchi, cooking for another 2-3 minutes until peas are heated through.
6. Remove from heat and sprinkle in parmesan cheese, cream and lemon juice. Stir to combine and add crushed red pepper flakes, if desired.

Notes

I’ve made this dairy-free and these are the substitutions that I use:

For the parmesan cheese- I rely on my homemade cheese, a combination of almonds, cashews, nutritional yeast and garlic powder. You can find the recipe here.

For the heavy cream, I use cashew cream, which is a blend of cashews and water together that creates a consistency similar to cream.

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Nutrition

• Serving Size: 1/4 recipe
• Calories: 238
• Sugar: 2g
• Sodium: 712mg
• Fat: 9g
• Saturated Fat: 4g
• Carbohydrates: 32g
• Fiber: 1.6g
• Protein: 8.4g
• Cholesterol: 157mg

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