This one pot gnocchi with asparagus, peas, spinach and lemon makes an easy, 20-minute dinner. Just add a side salad, and you have a vegetarian weeknight meal.
In 2007, I tore a gnocchi recipe for lemon and peas out of a Gourmet magazine. It’s been on regular repeat in our household ever since, because the outcome is so delicious for how little effort it takes.
But this time was different. A friend in a Facebook group of mine had recently posted a pic of a fried gnocchi recipe. So many people chimed in how much better gnocchi is when fried. So when I reached for that pack of gnocchi in the pantry*, I decided to fry.
I also eliminated an extra pot, making it a one pot gnocchi. Because who wants to do more dishes. And I cut the cream down by 75%. Because some times the calorie budget is better spent on chocolate.
*Gnocchi isn’t that difficult to make from scratch. Like many things, it just takes time. And there are some shortcuts that are worth it to me on a weeknight.
I might have been, um, distracted for a moment and fried these in what ended up being brown butter. They weren’t harmed one bit.
FAQs about this one pot gnocchi
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.
Technically, it’s not. Gnocchi is typically made with potato and pastas with wheat flours. But because it’s often sauced like pasta dishes, I’ve lumped it into my pasta category.
Artichokes, green beans, snap peas (i.e. anything green) would work well in this spring dish.
Of course. Would I say no to that?
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”. So they say.
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One Pot Gnocchi with Asparagus, Peas, Spinach, and Lemon
- 2 tablespoons unsalted butter or olive oil
- 1 pound gnocchi
- 10 spears asparagus, give or take, cut into 1 inch lengths
- 1 clove garlic, minced
- ⅛ teaspoon red pepper flakes
- juice of ½ lemon
- 2 tablespoons cream
- 1 cup fresh or frozen peas
- 3 ounces baby spinach (couple of big handfuls)
- salt and pepper, to taste
- 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, give or take, cut into 1 inch lengths
- Remove the cover and make a space in the center of pot. Add the garlic and red pepper flakes, cooking for about 1 minute until fragrant.1 clove garlic, minced, ⅛ teaspoon red pepper flakes
- Add the lemon juice, cream, and peas. and cook for about 5 minutes, stirring occasionally.juice of ½ 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 (couple of big handfuls), salt and pepper, to taste
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