This Gnocchi with Spring Vegetables is everything I love about spring in one skillet. Crispy, earthy asparagus is nestled in a sea of green beans, succulent mushrooms, aromatic onions and garlic, and tender, fried gnocchi. Finished with a squeeze of bright lemon and grated salty parmesan. This is one dish I always return to once seasonal asparagus hits my shopping list, especially on busy weeknights! It’s simple, easy on the wallet, and packed with all the fresh spring flavors I look forward to every year.
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Spring Vegetable Gnocchi Skillet
I love everything about spring seasonal produce! Bright, light, fresh and beautiful. The arrival of spring means fresh vegetables and lighter meals, but nothing short of full flavor, as this vegetable gnocchi recipe proves.
Gnocchi are Italian pasta-like potato dumplings, and while you can boil them in a pot of water (follow the instructions on the box), I like searing them in a skillet because it keeps things simple and gives each piece a hint of gold. But what I like most about this vegetable gnocchi how easy and beginner friendly it is. All cooked in one skillet, the steps are simple, made from affordable seasonal produce, and packed with bright buttery flavor that makes this spring dinner even more delicious!
- I used shelf-stable gnocchi. It’s a little sturdier and tends to hold up better when sautéed compared to fresh gnocchi. Dried gnocchi is also usually more budget friendly! Have fresh gnocchi or homemade potato gnocchi? Don’t worry, it will still work! Be careful when flipping it because the texture will be softer. Frozen gnocchi can also be used (no need to thaw first).
- Grill the mushrooms to add flavor. I gently wiped the mushrooms clean and cut them into quarters to fit in the pan. Then, I want to make sure the pan is well oiled and hot before adding the mushrooms so they sear nicely. Delay salting until they are browned, as adding salt too early will remove moisture and prevent burning.
- I also love a nice chocolate burn on my gnocchi! Make sure to keep an eye on it so it doesn’t burn. Lower the heat slightly if your gnocchi start to brown too quickly. I used a silicone spatula to flip it over, which helped keep it intact.
- Make it soft. I make this simple skillet of gnocchi and vegetables with a squeeze of fresh lemon juice and parmesan. Feel free to add a little room temperature heavy cream for a saucy finish at the end.
- Make it vegan and dairy-free. These vegetarian gnocchi are easy to make vegan by replacing the butter and Parmesan with vegan/dairy-free alternatives. You can also omit the cheese if you want and replace it with just butter.
Gnocchi with Spring Vegetables
Cost $8.65 recipe / $2.16 serving
This easy Gnocchi with Spring Vegetables recipe is a delicious one-skillet dinner with sautéed gnocchi, seasonal vegetables, lemon, and Parmesan!
- 2 tbsp vegetable oil (divided, $0.08)
- 8 ounce mold (cleaned and cut into pieces, $1.76)
- ½ onion (small dice, (1 cup, 150g) $0.25)
- ½ bundle asparagus (trimmed & cut into 1 inch pieces, (170g, about 10 sticks) $1.76*)
- 2 garlic cloves (chopped, (1 tablespoon) $0.12)
- 1 tsp salt ($0.04)
- 1 tsp black pepper (new cracked. $0.16)
- 4 tbsp butter (split, $0.46)
- 16 ounce Potato gnocchi (dry & raw, $2.44**)
- ⅔ cup frozen peas (100g, $0.33)
- ½ lime (juiced, $0.34)
- ½ cup parmesan cheese (grated, (30g) $0.91***)
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Collect and prepare all ingredients.
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Heat 1 tablespoon oil in a large cast iron skillet over medium heat. Once hot, add the mushrooms that have been cut into quarters. Cook undisturbed for 3 minutes.
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Next add the remaining oil, onions, asparagus, garlic, salt, and pepper. Cook for 3 minutes until the onions begin to soften.
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Push the vegetables to one side of the cast iron. Melt 2 tablespoons butter in the open. Add the gnocchi in a single layer to the butter and cook undisturbed for about 3 minutes.
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Then, add the remaining butter, turn the gnocchi over, and continue cooking for 3 minutes until golden brown. I like to use a rubber spatula to gently flip the gnocchi.
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Add the peas and squeeze in fresh lemon juice, then cook for about 2 minutes until warmed through.
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Sprinkle with Parmesan cheese and enjoy!
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**I prefer to use dry potato gnocchi for price and convenience. You can find it in the pasta section of your grocery store. Fresh, homemadeor frozen gnocchi will also work if that’s what you’ve got.
***I like parmesan cheeseand I think it’s perfect for this vegetable gnocchi dish. Don’t hesitate to use it grated mozzarella, Provoloneor even goat cheese.
Portion: 1serving (about 1¼ cups)Calories: 439kcal (22%)Carbohydrate: 49G (16%)Proteins: 12G (24%)Fat: 23G (35%)Sodium: 1280mg (56%)Fiber: 5G (21%)
Percentages are daily values.
how to make Gnocchi with Spring Vegetables step by step photos
Gather all your ingredients.
Grill the mushrooms: Heat 1 tablespoon vegetable oil in a large cast-iron skillet over medium heat. Once the oil is hot and shimmering, add 8 oz. Mushrooms cut into four parts. Let cook undisturbed for 3 minutes so one side gets a little color.
Add vegetables: Add remaining 1 tablespoon vegetable oil, diced ½ onion, chopped ½ bunch asparagus, 2 cloves minced garlic, 1 teaspoon salt, and 1 teaspoon black pepper. Stir everything together and cook for about 3 minutes until the onions start to soften and the asparagus turns bright green.
Add the gnocchi: Push the vegetables to one side of the skillet. Add 2 tablespoons of butter to the empty side and let it melt. Add 16 oz. raw potato gnocchi in a single layer. Let the gnocchi cook undisturbed for about 3 minutes so the bottoms brown and crisp.
Try not to stir too quickly here. Giving the gnocchi direct contact with the hot skillet will help create a golden crust.
Add the remaining 2 tablespoons butter, then gently turn the gnocchi over and continue cooking for about 3 more minutes, until golden brown and slightly crisp on the outside. I like to use a rubber spatula for this to make it easy to flip the gnocchi.
Add some brightness: Add ⅔ cup frozen peas and squeeze juice from ½ lemon. Stir everything together and cook for about 2 minutes until the peas are cooked through.
Make it cheap: Sprinkle with ½ cup grated Parmesan cheese and serve. Enjoy!
What Else Can I Add?
This gnocchi is delicious all year round, so you don’t have to stick to the vegetable mix I used here. You can easily swap in whatever is in season, what you already have in the fridge, or even what you grew yourself. This is a very versatile dinner, which is another reason I love it so much! Try these swaps and mix-ins:
- Corn: Fresh, frozen, or canned will all work, so use whatever is easiest.
- Tomato: Halved cherry or grape tomatoes are great! Diced Roma tomatoes are a cheaper option and just as delicious.
- zucchini: Very easy addition and cooks quickly.
- Spinach: A few handfuls of fresh spinach at the end or thawed frozen spinach are easy ways to add more greens. It wilts quickly and adds a little extra iron and fiber.
- paprika: Any color will work, but diced red or yellow bell peppers will taste the sweetest here!
- carrot: Choose thinly sliced or grated carrots so they soften quickly.
- Artichoke: Tinned or canned artichoke hearts are an easy kitchen shortcut and add a bit of savory flavor. They pair really well with lemon and Parmesan.
- cauliflower: Small cauliflower florets are great if you want to make the dish a little more delicious.
- Want more protein? This recipe is also easy to load up on protein. Rotisserie chicken is the easiest shortcut, but grilled chicken breast, shrimp, air fryer bacon, or your favorite protein will all work here.
I usually enjoy this recipe as a complete one-pot meal because it already contains lots of vegetables and carbs, and the Parmesan also adds a little richness. But if you want to make this gnocchi with spring vegetables part of a larger dinner meal, there are some easy sides that pair perfectly with it. I love a simple caprese salad for something fresh and juicy, and garlic bread is always on my plate! Our antipasto salad also adds the best salty, salty flavor that pairs so well with the bright flavors of this dish.
Storage & Reheating
This spring vegetable gnocchi is best when it’s fresh. However, you can store leftovers in an airtight container in the refrigerator for 3-4 days (we don’t waste food here!). I don’t recommend freezing leftovers, as it will affect the texture of the gnocchi and vegetables. Reheat in the microwave or on the stove with a little oil until completely cooked.
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