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Spring Vegetable Gnocchi! Peas and asparagus in a light cream sauce and gnocchi. Vegetarian | www.delishknowledge.com

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. 


  • 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

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.


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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