Spring Veggie Gnocchi
Spring Vegetable Gnocchi! This vegetarian gnocchi recipe is delicious and easy! Peas and asparagus in a light cream sauce and 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
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: 1servingCalories: 357kcalCarbohydrates: 50gProtein: 11gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 28mgSodium: 611mgPotassium: 171mgFiber: 5gSugar: 4gVitamin A: 605IUVitamin C: 17mgCalcium: 157mgIron: 5mg