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April Recipe of the Month – Spring Vegetable Gnocchi

By April 23, 2018July 25th, 2019Uncategorized

This dinner is the perfect way to welcome back Spring. Fresh, crisp asparagus spears with bright peas in a light cream sauce with pillowy gnocchi.




Yield: 4 servings


  • 1 package gnocchi (whole-wheat if preferred)
  • 1 tablespoon olive oil
  • 2 shallots, thinly sliced
  • Salt and freshly ground pepper
  • 1 bunch asparagus, chopped into 1″ pieces
  • 1 cup spring peas, thawed if frozen
  • 1/2 cup grated parmesan cheese (see notes for dairy-free version)
  • 1/4 cup heavy cream (see notes for dairy-free version)
  • 1 tablespoon fresh lemon juice
  • Red pepper flakes, for garnish


  1. Bring a large pot of salted water to a boil. Add the gnocchi and cook until done according to package directions. Drain and lightly rinse with water. Set aside.
  2. Heat a large skillet over medium heat.
  3. Add the olive oil, shallots and pinch of salt and pepper. Cook for 2-3 minutes until shallots are slightly soft.
  4. Add the asparagus and cook for 8-10 minutes until asparagus is fork tender.
  5. Add in the peas and cooked gnocchi, cooking for another 2-3 minutes until peas are heated through.
  6. Remove from heat and sprinkle in parmesan cheese, cream and lemon juice. Stir to combine and add crushed red pepper flakes, if desired.

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