April 10, 2023

Pea and Asparagus Gnocchi

Gnocchi are small little lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. When cooked, they become glorious little fluffy clouds, ready to soak up accompanying flavors. Now there are so many vegetable alternatives to be found and many are absolutely delicious, some just as much as a traditional gnocchi.  For this recipe, I chose to make it with cauliflower gnocchi as it uses a vegetable that's a little less starchy than potatoes and is lower in carbs. It's also gluten-free, for those that require or prefer gluten-free recipes.   The taste is not comprised at all, You can make this recipe with a traditional gnocchi of course, but for a lighter meal definitely try out a vegetable alternative. Personally, the Trader Joe's brand Cauliflower Gnocchi is a favorite and is especially delicious in this recipe.  

Fresh peas, fresh asparagus, lemon juice, lemon zest and fresh mint all combine for a glorious combination that just says Springtime in a Bowl!   

This recipe will serve 2 for a heartier meal, or 3 smaller bowls. 

Ingredients

 1 lb store bought gnocchi (regular or vegetable alternative such as Trader Joes Cauliflower)
 2 tbsp extra-virgin olive oil
 1 tbsp butter, unsalted
 1 cup peas (frozen or fresh)
 1 cup asparagus, woody bottoms trimmed and cut into bitesize pieces
 3 cloves garlic, minced or pressed
 1 lemon, zested and juiced
 fresh mint, a handful chopped
 flaky sea salt and fresh ground pepper
 red pepper flakes
 ricotta cheese or grated parmesan for garnish

Directions

1

This is a good time to start boiling your water if using a traditional gnocchi, cooking the gnocchi according to package directions. If not, skip this.
Warm the olive oil in a large non-stick sauté pan over medium heat and add the peas and asparagus. Cook for approximately 4-5 minutes until al dente, tossing occasionally. Sprinkle with a little salt and fresh ground pepper and transfer to a bowl.

2

Using the same large skillet, heated to medium heat, add 1 TBSP olive oil and 1 TBSP butter. If using a vegetable alternative gnocchi such as cauliflower gnocchi, you will cook them now according to package directions. If using traditional gnocchi, add the gnocchi to the hot pan and sauté for 1–2 minutes on each side until slightly golden brown, adding a small sprinkle of salt and pepper.

3

Add the remaining olive oil to the pan, add the garlic and the previously sautéed peas and asparagus along with the lemon juice, stirring to combine. Season with red pepper flakes (optional), then add in the lemon zest. Stir in the fresh mint and plate. Garnish with ricotta cheese dollops or grated parmesan cheese and enjoy!

Pea and Asparagus Gnocchi

Pea and Asparagus Gnocchi

Category, , DifficultyBeginnerYields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients

 1 lb store bought gnocchi (regular or vegetable alternative such as Trader Joes Cauliflower)
 2 tbsp extra-virgin olive oil
 1 tbsp butter, unsalted
 1 cup peas (frozen or fresh)
 1 cup asparagus, woody bottoms trimmed and cut into bitesize pieces
 3 cloves garlic, minced or pressed
 1 lemon, zested and juiced
 fresh mint, a handful chopped
 flaky sea salt and fresh ground pepper
 red pepper flakes
 ricotta cheese or grated parmesan for garnish

Steps

1

This is a good time to start boiling your water if using a traditional gnocchi, cooking the gnocchi according to package directions. If not, skip this.
Warm the olive oil in a large non-stick sauté pan over medium heat and add the peas and asparagus. Cook for approximately 4-5 minutes until al dente, tossing occasionally. Sprinkle with a little salt and fresh ground pepper and transfer to a bowl.

2

Using the same large skillet, heated to medium heat, add 1 TBSP olive oil and 1 TBSP butter. If using a vegetable alternative gnocchi such as cauliflower gnocchi, you will cook them now according to package directions. If using traditional gnocchi, add the gnocchi to the hot pan and sauté for 1–2 minutes on each side until slightly golden brown, adding a small sprinkle of salt and pepper.

3

Add the remaining olive oil to the pan, add the garlic and the previously sautéed peas and asparagus along with the lemon juice, stirring to combine. Season with red pepper flakes (optional), then add in the lemon zest. Stir in the fresh mint and plate. Garnish with ricotta cheese dollops or grated parmesan cheese and enjoy!

Like what you had?

Share this post!

Tag @plate.43

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Still hungry?

Recent Recipes

Mango Shake

Mango Shake

Mango ShakeIngredients2 cups fresh or frozen mango chunks 1 banana ½ cup unsweetened almond milk ¾ cup unsweetened Greek yogurt ½ cup ice½ tsp good quality vanilla extract DirectionsAdd all ingredients to a high-powered blender and blend until...

Summer Strawberry Salad

Summer Strawberry Salad

Summer Strawberry SaladIngredients8 oz strawberries, hulled and quartered 5 oz arugula 5 oz spinach ⅓ cup silvered almonds, toasted 1 avocado, chopped 3 oz goat cheese, crumbled 1 cup quinoa, prepared to package directions (may also use farro or another whole...

Melon and Mozzarella Salad

Melon and Mozzarella Salad

Melon and Mozzarella SaladIngredients1 cantaloupe, halved and de-seeded 8 oz medium-sized (Ciliegine) Mozzarella balls 3 oz arugula 4 basil leaves4 mint leavesDressing 3 tbsp extra virgin olive oil 1 tbsp champagne vinegar (white wine vinegar can be substituted)...