Spring Gnocchi with Peas and Asparagus

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It’s time to think green again. With St. Patrick’s Day and the first day of spring just ahead, here’s a dish that’s bright and green to help you celebrate. For a quick weeknight meal, try this easy Spring Gnocchi with Peas and Asparagus. Loaded with peas, asparagus, lemon and cheese, it’s perfect for spring and guaranteed to make your eyes smile, even if you’re not Irish.  

Store bought gnocchi are quick and easy to prepare and help this dish to be on your table in less than 20 minutes. You can find shelf stable gnocchi and also frozen, gluten-free gnocchi at Trader Joe’s. Both are good to keep on hand for quick meals. I used the frozen, gluten-free ones for this recipe, so I skipped boiling them entirely and just pan-fried them. 

Gnocchi can be prepared several ways. Be sure to check the packaging instructions for your gnocchi as cooking times may vary slightly. You can boil them in salted water until they float to the surface, which usually takes about 2 to 3 minutes. They can become mushy if overcooked, so watch closely and be ready to remove your gnocchi from the water as soon as they float. Use a slotted spoon to scoop up your gnocchi, then add them directly into your desired sauce, or drain them on paper towels to prevent sticking. 

If you like your gnocchi crispy, you can pan-fry them in a little oil or butter after draining, which is what you’ll do for this recipe. Gnocchi can also be pan-fried alone, which lets you skip the boiling entirely. They will crisp on the outside and stay chewy and soft in the middle. 

You can also roast gnocchi, which is one of my favorite ways to go. Spread your gnocchi on a sheet pan, drizzle them with olive oil and let them get golden-brown, either on their own or alongside other ingredients, like cherry tomatoes. You can add sliced peppers and onions, pre-cooked sliced sausage, or whatever else you might like to include. 

Pillowy gnocchi with spring peas and asparagus – green and bright and full of spring flavor. Definitely delicious!

Spring Gnocchi with Peas and Asparagus

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

Bring a large pot of water to boil. Add gnocchi and cook until they rise to the top of the water. Once floating, remove gnocchi with a slotted spoon and transfer to a paper towel-lined plate. Add asparagus pieces to the same boiling water and blanch for 2 minutes until bright green.

Meanwhile, add 1 tablespoon of olive oil and 1 tablespoon of butter to a large sauté pan set over medium-high heat. Once butter melts, add gnocchi to the hot pan with a pinch of salt and some freshly ground black pepper; sauté for 1–2 minutes on each side until slightly golden brown.

Add remaining butter, olive oil and garlic to pan and let cook for 30 seconds. Add the peas and asparagus along with the lemon juice and gently toss to combine. Season with additional salt, freshly ground black pepper and red pepper flakes, then add lemon zest and grated Parmesan cheese.

Garnish with fresh mint and serve immediately.

-recipe by Gaby Dalkin