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

large frying pan with fried gnocchi, asparagus, peas, and spinach.

5 from 1 vote

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

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This one pot gnocchi with asparagus, peas, spinach and lemon makes an easy, 20-minute dinner. In one pan you make fried gnocchi then add asparagus and other spring vegetables finished off with a lemon cream sauce. Just add a side salad to your lemon gnocchi with asparagus, and you have a vegetarian weeknight meal.

Prep Time5

Cook Time16

Total Time21

Course: Pasta

Cuisine: Unspecified

Servings:

Calories: 304kcal

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 as a main course or four significant sides.

Frying the gnocchi gives you a crisper outside than boiling, which seems to result in dense dumplings.

Feel free to serve your gnocchi with some freshly grated Parmesan. And sub other green spring vegetables or greens for the asparagus and spinach.

Nutrition