One-pot Spring Vegetable Gnocchi with asparagus, peas and herbs, ready in 15 minutes! Option to add a touch of parmesan cheese or leave off to keep it dairy-free! A delicious and fresh tasting pasta dish that’s not too heavy, and loaded with veggies.
It’s time for spring produce!
Today is one of the first days it actually FEELS like spring (yesterday was almost freezing) so it felt like an appropriate time to share this spring vegetable gnocchi.
I actually had a hard time deciding what counts as a “spring vegetable” since there is some overlap and personal preference that comes into play. This guide from The Spruce Eats was most helpful.
This recipe focuses on asparagus and peas, with a little red bell pepper for color. Other spring veggies you may want to include could be carrots, artichokes, or even some leafy greens!
Peak season for bell peppers may actually be summer, but we’re going to use it anyway. Besides, my Flavor Bible says it’s a great match for asparagus. 🙂
Gnocchi (properly pronounced nok-ee, even though I somehow always make it 3 syllables) – is actually super easy to make from scratch but I’ll save that post for another time. It’s just potato, flour and egg.
They often come in 1 pound packages at the grocery store. Trader Joes packages are actually 1.1 pounds, but it’s close enough.
Typically you can cook it in boiling water for just a few minutes until they rise to the top (just like homemade pasta!) but today we are going to stir-fry it in with the veggies, to keep it a one-pot recipe.
A cast iron skillet may work if it’s big enough. The picture below is an 8 inch skillet BUT I didn’t cook it in this, it was just prettier/easier to see than in big pot.
A medium pot will work best but you could try a 12-inch skillet.
There’s no sauce here so herbs are going to make ALL the difference.
I recommend fresh chives, dried basil, and salt and pepper of course.
Lemon juice will also bring out a pop of spring flavor.
And then – if you’re not against it – parmesan cheese! A little goes a long way. Still optional and delicious either way.
What are YOUR favorite spring veggies?
Also, gnocchi is DEFINITELY one of those words that starts to look funny after you type it 10 times.
- 2 tablespooons extra virgin olive oil
- 1 cup chopped asparagus (about 10 stalks, or 6 ounces)
- 1 red bell pepper, chopped
- 1 lb. gnocchi
- 1 cup vegetable broth
- 1/2 cup peas
- 1/2 lemon
- fresh chives
- dried basil or parsley
- salt and pepper
- parmesan cheese, optional
- In a medium to large pot, heat oil over medium high heat. Once hot, add in chopped asparagus and bell pepper. Sauté for 3 minutes.
- Add in gnocchi and broth and sauté for 4-5 minutes, stirring in peas with 1 minute remaining.
- Top with lemon juice, your choice of herbs (I used fresh chives, dried basil, salt and pepper) and parmesan cheese if using. Serve hot!
- I also like to mix in a dash of Apple Cider Vinegar (up to 1 tablespoon or so) when adding in the peas, for those of you who like ACV! Totally optional.
Amount Per Serving: Calories: 335Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 288mgCarbohydrates: 55gFiber: 5gSugar: 4gProtein: 10g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.