This quick Spring gnocchi with asparagus, pesto and lemon will have you coming back for seconds!

Made with just 7 ingredients, you can have this easy dinner on the table in no time.

Fresh asparagus paired with pesto and lemon makes this a delicious and flavourful dish for the Spring season.

I love fresh Spring dinner recipes like this one pan salmon and vegetables and this easy 30 minute lemon garlic shrimp pasta.

But, what I love about this Spring gnocchi is how fast it is to make. It’s absolutely perfect for an easy weeknight meal but also downright scrumptious to serve at a dinner party as a vegetarian main dish.

Why you’ll love this quick spring gnocchi

Make this quick spring gnocchi in under 30 minutes!
Use your favourite store-bought basil pesto to make this recipe.
Store-bought shelf stable gnocchi makes this recipe come together super quick.
A perfect way to enjoy fresh veggies in the Springtime!
Great to serve when entertaining!

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 that is shelf stable 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.

ingredients needed for this spring vegetable gnocchi

Gnocchi: Use store-bought gnocchi that you can cook straight from the package (some won’t require boiling). You can find these tender gnocchi in the pasta aisle or in the fridge section of your local grocery store. Alternatively, you can make homemade gnocchi to use in this Spring gnocchi.

Butter: Sauté the gnocchi in butter to begin the recipe to get a beautiful golden colour and crispness.

Asparagus: fresh asparagus is the Spring produce star of this dish! Fresh asparagus just needs a few minutes in the pan

Pesto Sauce: Use your favourite basil pesto to bring lots of flavour or you can even make your own.

Lemon: Fresh lemon juice is a must that brightens up the flavour in this quick spring gnocchi

Parmesan Cheese: shredded parmesan cheese goes perfectly with the asparagus and basil pesto

Salt & Pepper: you’ll need a few pinched of salt and pepper to season this gnocchi recipe

how to make the best quick Spring gnocchi

Step 1: If required by the instructions on the gnocchi you’ve purchased, boil and drain the gnocchi before you start cooking the recipe.

Step 2: Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Add the gnocchi and sauté for 5-8 minutes, until the gnocchi start to turn golden brown and are tender on the inside.

Step 3: Add in the pieces of fresh asparagus, 1 tablespoon of 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.

Step 4: Turn off the heat and stir in 2 tablespoons of basil pesto plus half of the grated 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.

Step 5: Serve immediately and enjoy!

expert tips

Enjoy this easy recipe as a main dish for an easy weeknight dinner.
If you’re feeling adventurous, make my homemade basil pesto to go with this recipe.
Make this creamy by adding a dollop of ricotta on top of each serving and add a punch of flavour with some lemon zest on top!
Serve as a side to your favourite protein like this lemon chicken.
Delicious as a main course for brunch too!
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

common questions about this gnocchi recipe

Can I use homemade gnocchi in this recipe?
Yes you sure can! Make sure to boil your homemade gnocchi first and then follow the rest of the recipe instructions.

Can I use other fresh vegetables in this gnocchi recipe?
While this recipe was created with asparagus in mind, you could substitute with 1 1/2 cups frozen peas or fresh peas instead. Or, try green beans!

Can I use cauliflower gnocchi in this recipe?
I have not tested cauliflower gnocchi but if you do try it in this recipe, I recommend following the instructions on the packaging for pan frying the gnocchi. Then, follow the rest of the quick spring gnocchi recipe instructions to complete the meal.

how to store

This recipe is best enjoyed the day it’s made. However, if you do have leftovers store in an airtight container for 1-2 days in the fridge. You can reheat leftovers in a frying pan with a splash of water and heat over medium-low until warmed through.

more Spring recipes to make from the blog

Spring Whipped Ricotta Dip with Honey & Pistachios

Market Spring Vegetable Salad

Easy One Pan Spring Salmon with Potatoes & Asparagus