Print

Spring Veggie Gnocchi Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and colorful spring veggie gnocchi made with tender gnocchi tossed with fresh seasonal vegetables and a bright, simple sauce. This quick one-pan dish is fresh, flavorful, and satisfying.

Ingredients

  • 1 lb gnocchi
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup asparagus, chopped
  • 1 cup peas
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 2 cups spinach
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1/2 cup grated parmesan cheese

Instructions

  1. Bring a pot of salted water to a boil and cook gnocchi according to package instructions until they float. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add garlic and sauté until fragrant.
  4. Add asparagus, peas, and zucchini, cooking until tender-crisp.
  5. Stir in cherry tomatoes and spinach, cooking until spinach wilts.
  6. Add cooked gnocchi to the skillet and toss with vegetables.
  7. Season with salt and pepper.
  8. Drizzle with lemon juice and mix well.
  9. Sprinkle with parmesan cheese and serve warm.

Notes

  • Add grilled chicken or shrimp for extra protein.
  • Use pesto instead of lemon juice for a richer flavor.
  • Swap parmesan with feta for a tangy twist.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat gently in a skillet with a splash of oil or water.

Nutrition

Find it online: https://thefamilycooking.com/spring-veggie-gnocchi-recipe/