This easy and quick spring gnocchi will have you coming back for seconds!
Made with just 7 ingredients, you can have dinner on the table in no time.
Fresh asparagus paired with pesto and lemon makes this a delicious and flavourful dish for the season.
What I love about this Spring gnocchi is how fast it is to make. It’s absolutely perfect for a weeknight dinner but also downright scrumptious to serve at a dinner party as a vegetarian main dish.
What is gnocchi?
Gnocchi are little dumplings traditionally made with potato, eggs and flour. However, there are many ricotta-based versions that are just as pillowy soft. For this recipe use store-bought gnocchi because it’s so readily available. Plus, it makes this recipe super quick!
This gnocchi recipe is filled with some of my favourite Spring & Summer flavours that bring this recipe together in one-pan on the stovetop.
How to make quick spring gnocchi
Gnocchi: Use store-bought gnocchi that you can cook straight from the package. Some might require you boil them first but most just need to be warmed up in a skillet with some butter or oil.
Butter: Sauté the gnocchi in butter to get a beautiful golden colour and crispness.
Asparagus: The Spring produce star of this dish! Fresh asparagus just needs a few minutes in the pan.
Pesto Sauce: Use your favourite pesto to bring lots of flavour or you can even make your own.
Lemon: A fresh squeeze of lemon brightens up the recipe.
Parmesan Cheese: Can’t go wrong with added parmesan cheese!
Salt & Pepper: A big pinch of both to finish the dish and season the asparagus.
Quick Spring Gnocchi with Asparagus
A quick Spring-Summer gnocchi made with just 7 ingredients! Use fresh asparagus to brighten this recipe for a delicious weeknight meal.
- 1 lb store bought gnocchi
- 3 tbsp butter, divided
- 1 bunch asparagus, trimmed ends and cut into 1 inch pieces
- 1/2 lemon
- 2 tbsp pesto sauce
- 1/2 cup shredded parmesan cheese
- kosher salt and ground pepper
- Extra garnish: red pepper flakes
If required by the instructions on the gnocchi you've purchased, boil and drain the gnocchi then set aside.
Heat a large frying pan over medium-high heat, add 2 tbsp butter. Add the gnocchi and sauté 5-8 minutes, until starting to turn golden brown.
Add in asparagus pieces, 1 tbsp butter, juice from half a lemon and a big pinch of both salt and ground pepper. Cook, stirring often, until the asparagus is fork tender and still has a bit of a bite, about 3-5 minutes.
Turn off the heat and stir in 2 tbsp pesto plus half of the parmesan cheese. Taste and adjust seasoning with more pesto, salt and pepper and red pepper flakes if you choose. Use the rest of the parmesan cheese as garnish.
*Not an asparagus fan? Substitute with 1-2 cups of frozen peas or try a large bunch of fresh green beans.
This is a quick dinner that everyone can get on board with! And, if you’re looking to switch things up try using peas or green beans instead of asparagus.
How to serve Spring gnocchi
- Enjoy as a main dish for an easy weeknight dinner.
- Serve as a side to your favourite protein like this lemon chicken.
- Delicious as a main course for brunch.
However you decide to enjoy this recipe, I hope it’s quick and easy to make!
More Spring recipes to love from the blog:
Until the next cooking adventure,