One Pot Gnocchi with Asparagus, Peas, Spinach, and Lemon

a bowl of gnocchi with asparagus, spinach, and peas

5 from 1 vote

One Pot Gnocchi with Asparagus, Peas, Spinach, and Lemon

Love this recipe?Mention @UglyDucklingBakery or tag #UglyDucklingBakery!

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.

Prep Time5

Cook Time16

Total Time21

Course: Pasta

Cuisine: Unspecified

Servings:

Calories: 591kcal

Author: Joanne Stekler

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

This recipe will make two generous servings of lemon gnocchi.

Frying the gnocchi gives you a crisper outside than boiling.

Feel free to serve your gnocchi with some freshly grated Parmesan.

Nutrition