Spring Veggie Gnocchi

Why You’ll Love This Recipe

I enjoy this recipe because it comes together in about 30 minutes while delivering plenty of fresh flavor. The pillowy gnocchi pair beautifully with crisp-tender vegetables, and the creamy Parmesan sauce ties everything together without feeling too heavy. I also like how easy it is to customize with whatever spring vegetables I have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound potato gnocchi
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 small shallot, finely diced
• 3 garlic cloves, minced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup frozen peas
• 2 cups baby spinach
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Salt, to taste
• Freshly ground black pepper, to taste

Directions

1. I bring a large pot of salted water to a boil and cook the gnocchi according to the package directions until they float to the surface.
2. I drain the gnocchi and reserve a small amount of the cooking water.
3. I heat the olive oil and butter in a large skillet over medium heat.
4. I cook the shallot until softened, then stir in the garlic and cook for about 30 seconds.
5. I add the asparagus and sauté for 3 to 4 minutes until it becomes crisp-tender.
6. I stir in the peas and spinach, cooking just until the spinach wilts.
7. I pour in the heavy cream and bring it to a gentle simmer.
8. I stir in the Parmesan cheese until the sauce is smooth and creamy.
9. I add the cooked gnocchi, lemon zest, lemon juice, and parsley, tossing everything together until well coated. If needed, I add a splash of the reserved gnocchi cooking water to loosen the sauce.
10. I season with salt and black pepper to taste and serve immediately with extra Parmesan cheese if I like.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• I add grilled chicken or shrimp for extra protein.
• I substitute kale or arugula for the spinach.
• I include mushrooms or zucchini for additional vegetables.
• I replace the heavy cream with half-and-half for a lighter sauce.
• I stir in fresh basil or dill for a different herbal flavor.
• I sprinkle toasted pine nuts over the finished dish for extra crunch.

Storage/Reheating

I store leftover Spring Veggie Gnocchi in an airtight container in the refrigerator for up to 3 days. When I reheat it, I warm it gently in a skillet over low heat with a splash of milk or cream to refresh the sauce. I can also microwave individual portions until heated through. I do not recommend freezing because the creamy sauce and gnocchi may lose their ideal texture after thawing.

FAQs

Can I use shelf-stable or refrigerated gnocchi?

Yes. I use either type, and both work well in this recipe. I simply follow the cooking instructions on the package.

Can I make this recipe vegetarian?

Yes. The recipe is already vegetarian as long as I use Parmesan made with vegetarian-friendly rennet if that is my preference.

What other vegetables can I add?

I like adding broccoli, zucchini, mushrooms, green beans, or cherry tomatoes depending on what is in season.

Can I make the sauce lighter?

Yes. I replace the heavy cream with half-and-half or whole milk, although the sauce will be slightly less rich.

What can I serve with Spring Veggie Gnocchi?

I enjoy serving it with garlic bread, a crisp green salad, roasted vegetables, or grilled chicken for a more substantial meal.

Conclusion

I keep coming back to this Spring Veggie Gnocchi because it is creamy, fresh, and full of seasonal flavor. The tender gnocchi, colorful vegetables, and light Parmesan sauce create a comforting meal that is both simple enough for busy evenings and elegant enough for entertaining. It is a versatile recipe that I look forward to making every spring.

Spring Veggie Gnocchi

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This Spring Veggie Gnocchi is a creamy, comforting dish featuring pillowy potato gnocchi tossed with asparagus, peas, spinach, and a light garlic-Parmesan sauce. It’s a quick and flavorful meal that highlights fresh spring vegetables in every bite.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 pound potato gnocchi
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 small shallot, finely diced
• 3 garlic cloves, minced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup frozen peas
• 2 cups baby spinach
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. Bring a large pot of salted water to a boil and cook the gnocchi according to the package directions until they float to the surface.
2. Drain the gnocchi, reserving a small amount of the cooking water.
3. Heat the olive oil and butter in a large skillet over medium heat.
4. Cook the shallot until softened, then add the garlic and cook for about 30 seconds.
5. Add the asparagus and sauté for 3 to 4 minutes until crisp-tender.
6. Stir in the peas and spinach, cooking until the spinach wilts.
7. Pour in the heavy cream and bring to a gentle simmer.
8. Stir in the Parmesan cheese until the sauce is smooth and creamy.
9. Add the cooked gnocchi, lemon zest, lemon juice, and parsley, tossing to coat. Add a splash of the reserved cooking water if needed to loosen the sauce.
10. Season with salt and black pepper to taste and serve immediately with extra Parmesan cheese if desired.

Notes

• Add grilled chicken or shrimp for extra protein.
• Substitute kale or arugula for the spinach if preferred.
• Include mushrooms, zucchini, or cherry tomatoes for additional vegetables.
• Replace the heavy cream with half-and-half for a lighter sauce.
• Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of milk or cream. Freezing is not recommended.

Nutrition

• Serving Size: 1 serving
• Calories: 470 kcal
• Sugar: 5 g
• Sodium: 620 mg
• Fat: 21 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 5 g
• Protein: 14 g
• Cholesterol: 40 mg