This simple Spring Vegetable Gnocchi is the perfect way to enjoy the flavors of the season! Made with tender asparagus, peas, and bold pesto, this creamy, cheesy dish will become a new go-to for those busy weeknights. Ready in just 20 minutes!
Asparagus is one of my all-time favorite spring vegetables for a reason! It has the most wonderful texture, and the flavor pairs perfectly with so many different recipes. I love it in this Asparagus Frittata, baked into an Asparagus Tart or topped with shredded parmesan, fresh lemon juice, poached eggs, and more. It's great for any meal of the day, from breakfast all the way through dinner, and this quick and easy vegetarian Gnocchi dish is the perfect easy weeknight meal to celebrate the harvest!
Why You'll Love This Spring Vegetable Gnocchi
- So simple to make. This easy recipe has a very short ingredient list with just gnocchi, veggies, pesto, and cheese. It's also very quick to make and ready in just 20 short minutes! It's perfect for busy weeknights when you don't want to spend a lot of time in the kitchen.
- Creamy and satisfying. The fresh vegetables and aromatic pesto add lightness and freshness that keep the dish from ever tasting too rich or heavy. It's so light and satisfying.
- Great for entertaining. One of my favorite things about this creamy gnocchi dish is how stunning it is on the plate! The tender gnocchi is a delicious match for the spring vegetables and pesto sauce, which turns the entire dish green. Plus, it can be easily made to be vegan (just use vegan pesto and cheese), which makes it great for a variety of dinner guests.
Ingredient Notes
To make this delicious Spring Vegetable Gnocchi, you will need the following ingredients (full measurements in recipe card below):
- gnocchi - we love using our Homemade Gnocchi or use a prepackaged option from the store for convenience.
- asparagus - make sure to use fresh, firm asparagus. Snap off the ends and trim into 1-inch pieces.
- peas - feel free to use fresh or frozen peans. We used frozen peas because they are often cheaper and easier to find.
- pesto - use homemade or store-bought pesto. We whipped up a batch of our Homemade Basil Pesto which takes literally a few minutes and a handful of ingredients.
- salt and black pepper - adjust to taste.
- Parmesan cheese - garnish with a little parmesan cheese on top.
You will also need measuring cups, a large pot, strainer, medium saucepan, and a grater.
How to Make the Best Spring Vegetable Gnocchi
- Cook. Bring a large pot of water to a boil over medium heat. Add gnocchi, asparagus and peas and sprinkle with a little bit of salt. Boil for 2-3 minutes until the gnocchi floats. Drain well.
- Toss. In a medium saucepan, add cooked gnocchi, asparagus, peas and pesto sauce. Toss well and cook over medium heat until the asparagus becomes tender, about 2-3 minutes.
- Season. Season with salt and pepper, to taste.
- Serve. Sprinkle with Parmesan cheese and serve immediately.
Recipe Variations
- Add citrus. A little lemon zest or a squeeze of lemon juice can be a nice addition.
- Make it creamy. Add a dollop of ricotta cheese or crème fraîche on top for a richer, creamier dish.
- Add some crunch. For extra texture, add a sprinkle of pine nuts or sliced almonds.
- Make it dairy free. Use dairy-free pesto and Parmesan instead.
How to Serve
This gnocchi with spring vegetables is delicious served on its own, or paired with some complementary seasonal sides including:
- Chopped Asparagus Salad
- Roasted Beets
- Creamless Cream of Asparagus Soup
- Ricotta Crostini with Peas and Mint
- Roasted Carrot and Ginger Soup
- Yeast Rolls
For more spring side dish recipe ideas, see our 50 Best Easter Side Dishes.
Recipe Tips and Tricks
- Don't overcook. If you happen to boil the gnocchi for too long, it can become overly soft and gummy. The same goes for the spring veggies. Watch the timer closely for the best texture and flavor!
- Watch for the float. Once they're fully cooked, gnocchi float on top of the boiling water. This makes it easy to know when to remove them from the cooking pot.
- Make the pesto from scratch. If you have access to fresh basil, Parmesan, olive oil, and some pine nuts, you can make your own homemade pesto in just a few minutes. It's so much more flavorful than the jar from the store!
Storing and Freezing Instructions
How to Store
Allow any leftovers to cool to room temperature, then store them in an airtight container in the fridge for 3-4 days.
How to Reheat
I recommend reheating the dish in a large skillet or medium saucepan with a small splash of water. Cover and lightly steam the mixture for a few minutes or until warmed through.
How to Freeze
You can certainly freeze the leftovers, but be aware that the veggies and gnocchi will be softer after thawing.
FAQ
You can certainly keep things simple with just some English peas and asparagus, or you can raid the farmer's market and load it up! Consider using snow or snap peas, spring turnips, mild radishes, or even tossing the dish with some fresh leafy greens, like arugula, for extra texture.
This recipe would taste great with other types of Pesto, especially ones with an herby flavor. Try lemon balm pesto, arugula pesto, broccoli pesto, etc.
Although we often think of cheese as vegetarian, many types are made using animal-based products like rennet to help coagulate the milk. Parmigiano Reggiano is always made with animal rennet and is, therefore, not vegetarian. However, many different brands of Parmesan cheese may be made with non-animal types of rennet or enzymes. Be sure to check the packaging to know if your brand is vegetarian.
More Spring Recipes with Asparagus
- 60+ Spring Dinner Ideas
- Chicken Madeira
- Pasta Primavera
- Spring Pesto Pasta with Asparagus
- Lemon Asparagus Soup with Parmesan
- Spring Vegetable Stir Fry
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