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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.

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

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

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