Spring Veggie Gnocchi

We’ve got a great weeknight meal that is sure to satisfy everyone at the dinner table. We love the bright vegetables while everyone else says the gnocchi are the star of the show. And when a meal this good is done in 30 minutes, well…that’s a win-win all around! Here is a recipe that is simple in its list of ingredients, easy in its level of preparation, and it’s simply delicious to eat. The sweetness and slightly crisp texture of the vegetables paired against creamy gnocchi and covered in a light cheese sauce is a perfect combination of comfort and freshness.

Why You’ll Love This Recipe

A couple of store-bought shortcuts make this a recipe that is super easy to put on the table shortly after getting home from work. Packaged gnocchi are delicious little pillows of potato and are ready in just a few minutes. Peas and asparagus give a welcome dose of greenery into this meal. Peas bring a subtle sweetness, and the firm bite of asparagus offers great texture; and with benefits such as fiber and protein, asparagus also helps to make this dish feel a little more filling. What brings everything together is a simple, yet light cream sauce, punctuated by a splash of lemon juice for a little extra zing.

Kitchen Equipment You’ll Need

• Large pot
• Skillet
• Knife
• Cutting board
• Colander
• Wooden spoon or spatula

Ingredients

• 1 bunch asparagus, ends trimmed and chopped into 1-inch pieces
• 1 cup frozen peas, thawed
• 1 (16 oz) package gnocchi
• 1 tablespoon olive oil
• 3-4 cloves garlic, minced
• ½ yellow onion, chopped
• ½ cup Parmesan cheese, grated
• ⅓ cup half-and-half
• ½ lemon, juiced
• Salt and pepper, to taste
• Optional: red pepper flakes, garnish

Step-by-Step Instructions

1. Bring a large pot of water to a boil. Add gnocchi and cook according to package instructions. Drain and set aside.
2. In a skillet on medium-high heat, add olive oil and onion. Season with a pinch of salt and pepper and sauté until translucent.
3. Add garlic, stirring until fragrant, about 1 minute.
4. Add chopped asparagus and sauté for 5-7 minutes, or until tender.
5. Add peas and gnocchi and cook for 2 minutes.
6. Pour half-and-half and Parmesan cheese into skillet and stir carefully to coat with cream sauce. Sauce is done when cheese has melted and cream sauce has thickened.
7. Add lemon juice and toss before serving.

Tips for Success

• Make sure to chop the asparagus into uniform pieces for even cooking.
• Don’t overcook the gnocchi; they should be tender but firm to the bite.
• Taste and adjust seasoning as needed, especially with salt and pepper.

Additional Tips and Variations

• Add a sprinkle of red pepper flakes for a bit of heat.
• For a non-vegetarian option, add cooked chicken or shrimp.
• Feel free to swap the Parmesan for Pecorino Romano for a different flavor.

Nutritional Highlights (Per Serving)

Calories: Approximately 350
Protein: 12g
Carbohydrates: 45g
Fat: 15g
Fiber: 5g

Frequently Asked Questions (FAQ)

Can I use fresh peas instead of frozen?
Yes, fresh peas can be used. Just blanch them briefly before adding to the skillet.

What can I substitute for half-and-half?
You can use heavy cream or a mixture of milk and cream for a similar texture.

How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

Conclusion

This Spring Veggie Gnocchi is a delightful combination of flavors and textures that’s sure to please everyone at your table. It’s quick, it’s easy, and it’s absolutely delicious. Give it a try and let us know how it turns out for you. Don’t forget to share your experience and any creative twists you might come up with!