Spring Gnocchi with Peas and Asparagus

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I'm on the gnocchi train these days and I have no intention of getting off anytime soon. Gnocchi is beyond easy to make and can take on the flavor of just about any add-in. Let's cover the basics before we get into this Spring Gnocchi with Peas and Asparagus!

Spring Gnocchi with Peas and Asparagus from www.whatsgabycooking.com (@whatsgabycookin)


What is gnocchi

It's a super cute little dumpling that's typically made with potato, eggs and flour. You can add things into the dough before you form the gnocchi to make it extra flavorful. Herbs, cheese, pepper etc, are all great additions. You can also EASILY buy store bought gnocchi which is what we typically do. It's quite delicious and pantry staple so you can whip it out for a quick dinner in 20 minutes or less.

Spring Gnocchi with Peas and Asparagus from www.whatsgabycooking.com (@whatsgabycookin)

Ingredients for Spring Gnocchi

  • Gnocchi - you're welcome to make it yourself like we did on IG Live earlier this week! But store bought is excellent too!
  • Olive Oil + Butter
  • Frozen peas or fresh peas!
  • Asparagus - can't make a spring recipe without asparagus if you ask me!
  • Parmesan cheese - add's that salty cheesy finish
  • Garlic
  • Lemon
  • Mint

How do you cook Spring Gnocchi

Gnocchi can be cooked a handful of ways but my favorite is as follows: I like to boil the gnocchi in a pot of salted water. When you first add the gnocchi to the boiling water, it will sink right to the bottom. Use a wooden spoon to stir it around so it doesn't stick.

As soon as the gnocchi starts to rise to the top and float up, you can remove them one by one with a slotted spoon and transfer to a clean plate. At this point, you're more than welcome to add sauce and start eating. Occasionally I'll take it a step further by pan searing the cooked gnocchi in a little oil/butter to crisp up the sides and give it an extra bite. Totally optional step!

Today's Spring Gnocchi with Peas and Asparagus is loaded with some of my favorite spring / summer flavors! Peas, Asparagus, Lemon, Parmesan, Red Pepper Flakes and that's about it. It comes together in less than 20 minutes and is an absolute dream!!

More Gnocchi Recipes

Gnocchi with Peas and Asparagus from www.whatsgabycooking.com (@whatsgabycookin)

Spring Gnocchi with Peas and Asparagus

Author: Gaby Dalkin
4.7 from 26 votes
A spring gnocchi recipe that you'll absolutely love. Loaded with peas, asparagus, lemon and cheese, it's the perfect quick weeknight meal.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 4 people


  • 1 lb store bought gnocchi
  • 2 tablespoons olive oil
  • 2 tablespoons butter, divided
  • 10 ounces frozen peas
  • ½ cup trimmed asparagus pieces
  • ½ cup parmesan cheese, plus more for garnish
  • 4 cloves garlic, roughly chopped
  • 1 lemon, zested and juiced
  • handful of fresh mint
  • kosher salt, freshly cracked black pepper and red pepper flakes to garnish.


  • Bring a large pot of water to the boil. Cook the gnocchi until they start rise to the top of the water. Once floating, remove the gnocchi with a slotted spoon and let them dry for a few minutes on a paper towel lined plate.  Add the asparagus pieces to the same boiling water and blanch for 2 minutes until bright green.
  • Meanwhile, heat a large sauté pan over a medium-high heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the gnocchi to the hot pan with a pinch of salt and black pepper and sauté for 1–2 minutes on each side until slightly golden brown.
  • Add the remaining butter and olive oil to the pan and add the garlic for 30 seconds. Add the peas and asparagus along with the lemon juice and toss to combine. Season with salt, pepper and red pepper flakes, then add the lemon zest and grated Parmesan cheese.
  • Garnish with fresh mint and serve immediately.


As soon as the gnocchi float they are done cooking! So you can pull them out little by little. Serve right then or you can sauté them for extra texture.

Nutrition Information

Calories: 418kcal | Carbohydrates: 55g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 635mg | Potassium: 269mg | Fiber: 8g | Sugar: 5g | Vitamin A: 948IU | Vitamin C: 45mg | Calcium: 207mg | Iron: 6mg
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  1. This looks amazing! Any tips on how to use the TJoes cauliflower gnocchi as a substitute for us GF people? Thanks so much in advance!

  2. 5 stars
    This is super delicious! I expected it to be tasty but was not expecting it to be so unbelievably tasty and one of my new favs. So easy too!

  3. 5 stars
    You'll want to marry this perfect pasta. I don't know how, but the parmesan, garlic, and lemon make the perfect trio. Just wonderful.

  4. 4 stars
    Super easy and adaptable. Looks like a side dish when I put it in a bowl but it’s deceptively filling and all of us (3) went back for seconds. Will make again. Thanks Gabi

  5. 5 stars
    I made this tonight and it was delicious! Will be on repeat at our house. The whole family loved it.

  6. Just made this and the easiness of the prep to the flavor ratio is so off the charts! Thank you!

  7. 5 stars
    This was simple and delicious. Definitely use the mint for a really nice flavor!

    Also - instead of regular gnocchi I air fried the cauliflower gnocchi from Trader Joe’s. It worked perfectly! I just tossed it into the asparagus and pears with a tablespoon of butter!

  8. OMG...this is to die for it!!!!
    I did cook some chicken sausage on the side and at moments of not thinking,I put it to gnocchi mix,but it turn out to be so delicious....my husband is in heaven....something about the mix of asparagus and peas....so tasty

  9. Looks delicious. Ingredients list 1 lemon, zested and juiced. When do you add the lemon juice? it doesn’t say in the steps when you add the juice, it only says to add the lemon zest. Thanks.

  10. Looks so good! Any recommendations for asparagus replacement so my kids (and husband) will eat it too?

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