One Pot Gnocchi with Asparagus, Peas, Spinach, and Lemon
This One Pot Gnocchi with Asparagus, Peas, Spinach and Lemon makes an easy, 20-minute, one-pan dinner. Just add a side salad, and we’ll have a vegetarian weeknight meal.
So read on for all the tips and tricks for making this one pan gnocchi with spring vegetables. Or hit that Jump to Recipe button and let’s make fried gnocchi with asparagus, peas, and spinach!
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Ingredients
Gnocchi are Italian potato dumplings. Because gnocchi are often sauced like pasta dishes, I’ve lumped this one pot gnocchi recipe into my pasta category.
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
- Artichokes, green beans, snap peas (i.e. anything green) would work well in this spring dish.
- Feel free to sub kale or other greens for the spinach.
- Serve with finely grated Parmesan.
Recipe adaptation
In 2007, I tore a gnocchi recipe for lemon and peas out of a Gourmet magazine. It’s been on regular repeat in my household ever since, because the outcome is so delicious for how little effort it takes.
I’ve made the following adaptations: I fry the gnocchi to make this a one pot meal. I’ve cut the cream way down, and added more garlic and lemon.
Recipe tips and tricks
Melt the butter in a large lidded frying pan, and fry the gnocchi until lightly browned. Add the chopped asparagus and cook, covered, for five minutes.
Make a small space in the center of the pan and add the garlic, lemon zest, and spices. Cook until fragrant, and then add the peas, lemon juice, and cream.
Cook a few minutes more and then stir in a few handfuls of spinach. The spinach will cook down with the residual heat.
Recipe FAQs
You can, but you don’t have to. Boiling uses another pot and takes up time, because you then have to drain and dry the cooked gnocchi.
I would pick a light bodied white like a sauvignon blanc. We have been particular to the Jules Taylor sauvignon blanc from New Zealand. It’s “grassy, summery, bright honesty with a hint of spill the beans”.
Related pasta recipes
Check out other quick pasta recipes from the Ugly Duckling Bakery archives like this cavatappi alfredo or pesto tuna pasta. Or, if you want more one-pot and one-pan recipes, try:
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Recipe
One Pot Gnocchi with Asparagus, Peas, Spinach, and Lemon
Ingredients
- 2 tablespoons unsalted butter or olive oil
- 1 pound gnocchi
- 10 spears asparagus give or take, cut into 1 inch lengths
- 1 to 3 cloves garlic minced
- ½ teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes
- 1 lemon zested and juiced
- 2 tablespoons cream
- 1 cup fresh or frozen peas
- 3 ounces baby spinach couple of big handfuls
Instructions
- In a large pot or frying pan with a lid, heat the butter or oil on low heat.2 tablespoons unsalted butter or olive oil
- Saute the gnocchi in a single layer for about 5 minutes until lightly browned, stirring occasionally.1 pound gnocchi
- Add the asparagus, cover, and cook for another 5 minutes.10 spears asparagus
- Remove the cover and make a space in the center of pot. Add the garlic, salt, pepper, red pepper flakes, and lemon zest and cook for about 1 minute until fragrant.1 to 3 cloves garlic, ¼ teaspoon ground black pepper, ⅛ teaspoon red pepper flakes, ½ teaspoon salt
- Add the lemon juice, cream, and peas. and cook for about 5 minutes, stirring occasionally.1 lemon, 2 tablespoons cream, 1 cup fresh or frozen peas
- Remove the pot from the heat and stir in the baby spinach. Adjust the salt and pepper to taste.3 ounces baby spinach
Notes
Nutrition
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