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<\/p>\nThis Gnocchi with Spring Vegetables is everything I love about spring in one skillet. Crunchy, earthy asparagus piled in a sea of green peas, hearty mushrooms, aromatic onions and garlic, and pan-seared, pillowy gnocchi. It\u2019s finished with a squeeze of bright lemon and grated salty Parmesan. This is one dish I keep going back to once seasonal asparagus makes its way onto my grocery list, especially on busy weeknights! It\u2019s simple, easy on the wallet, and packed with all those fresh spring flavors I wait for every year.<\/p>\n\n
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Pin this recipe for later!<\/span>\n <\/div>\n<\/p><\/div>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\nSpring Vegetable Gnocchi Skillet<\/h2>\n I love everything about seasonal spring produce! It\u2019s bright, light, fresh, and beautiful. Spring\u2019s arrival means vibrant vegetables and lighter fare, but it doesn\u2019t skimp on full flavor, as this vegetable gnocchi recipe proves.<\/p>\n
Gnocchi is an Italian pasta-like potato dumpling, and while you can boil it in a pot of water (follow the directions on the box), I like searing it in a skillet because it keeps things simple and gives each piece a little golden bite. But what I love most<\/em> about this veggie gnocchi is just how easy and beginner-friendly it is. Everything cooks in one skillet, the steps are simple, it\u2019s made with affordable seasonal produce, and is packed with bright, buttery flavor that makes this spring dinner feel extra good!<\/p>\n\n
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\nI use shelf-stable gnocchi. <\/strong>It\u2019s a little sturdier and tends to hold up better when pan-seared compared to fresh gnocchi. Dried gnocchi is also usually more budget-friendly! Got fresh gnocchi or homemade potato gnocchi? Don\u2019t worry, it\u2019ll still work! Just be gentle when flipping as the texture will be softer. Frozen gnocchi works too (no need to thaw it first).<\/li>\nSear the mushrooms for extra flavor. <\/strong>I gently wipe the mushrooms clean and cut them into quarters so they fit in the pan. Then, I like to make sure the skillet is well-oiled and hot before adding the mushrooms to get a good sear. Hold off on salting until after they\u2019ve browned, since adding salt too early will draw out moisture and prevent proper searing.<\/li>\nI also love a good brown sear on my gnocchi! <\/strong>Just be sure to watch them so they don\u2019t burn. Turn the heat down a touch if your gnocchi starts browning too quickly. I use a silicone spatula to flip them, which helps keep them intact.<\/li>\nMake it creamy.<\/strong> I kept this gnocchi and vegetable skillet simple with a squeeze of fresh lemon juice and Parmesan. Feel free to add a splash of room temperature heavy cream for a saucy finish at the end.<\/li>\nMake it vegan and dairy-free. <\/strong>This vegetarian gnocchi is easily made vegan by substituting the butter and Parmesan with vegan\/dairy-free alternatives. You can also omit the cheese if preferred and just substitute the butter.<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
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<\/p>\nGnocchi with Spring Vegetables<\/h2>\n <\/span>Cost <\/span>$8.65 recipe \/ $2.16 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nThis easy Gnocchi with Spring Vegetables recipe is a delicious one-skillet dinner with pan-seared gnocchi, seasonal veggies, lemon, and Parmesan!<\/span><\/p>\n<\/p><\/div>\n\n
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\n\u25a2 <\/span><\/label><\/span>2<\/span> Tbsp<\/span> <\/span> vegetable oil<\/span> (divided, $0.08)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>8<\/span> oz.<\/span> <\/span> mushrooms<\/span> (cleaned and quartered, $1.76)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> <\/span> onion<\/span> (small dice, (1 cup, 150g) $0.25)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> bundle<\/span> <\/span> asparagus<\/span> (trimmed & cut 1-inch, (170g, about 10 stalks) $1.76*)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>2<\/span> <\/span> garlic cloves<\/span> (minced, (1 Tbsp) $0.12)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tsp<\/span> <\/span> salt<\/span> ($0.04)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>1<\/span> tsp<\/span> <\/span> black pepper<\/span> (freshly cracked. $0.16)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>4<\/span> Tbsp<\/span> <\/span> butter<\/span> (divided, $0.46)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>16<\/span> oz.<\/span> <\/span> potato gnocchi<\/span> (dry & uncooked, $2.44**)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u2154<\/span> cup<\/span> <\/span> frozen peas<\/span> (100g, $0.33)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> <\/span> lemon<\/span> (juiced, $0.34)<\/span><\/li>\n\u25a2 <\/span><\/label><\/span>\u00bd<\/span> cup<\/span> <\/span> Parmesan cheese<\/span> (grated, (30g) $0.91***)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nGather and prepare all ingredients.<\/span><\/p>\n<\/li>\n\nHeat 1 Tbsp of oil in a large cast-iron over medium heat. Once hot, add the quartered mushrooms. Cook them undisturbed for 3 minutes.<\/span><\/p>\n<\/li>\n\nNext, add the remaining oil, onions, asparagus, garlic, salt, and pepper. Cook for 3 minutes until the onions start to soften.<\/p>\n<\/li>\n
\nPush the vegetables to one side of the cast iron. Melt 2 Tbsp of butter in the open space. Add the gnocchi in a single layer to the butter and cook undisturbed for about 3 minutes.<\/span><\/p>\n<\/li>\n\nThen, add the remaining butter, flip the gnocchi, and continue cooking for another 3 minutes until golden brown. I like to use a rubber spatula to gently flip the gnocchi.<\/p>\n<\/li>\n
\nAdd the peas and squeeze in the fresh lemon juice, and cook for about 2 minutes to warm through.<\/p>\n<\/li>\n
\nSprinkle on the Parmesan cheese and enjoy!<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
<\/p>\nSee how we calculate recipe costs here.<\/p>\n
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*Make sure to remove the ends from the<\/strong> asparagus<\/strong>. There is a natural breaking point close to the bottom<\/strong> where it\u2019ll snap off. The ends are woody and hard to eat.<\/span><\/span>**I prefer using dried potato gnocchi<\/strong> for the price and ease. You\u2019ll find them in the pasta section of your grocery store. Fresh<\/strong>, homemade<\/strong>, or frozen gnocchi<\/strong> will also work if that\u2019s what you\u2019ve got.<\/span>***I love Parmesan cheese<\/strong>, and I think it goes perfectly in this vegetable gnocchi dish. Feel free to use shredded mozzarella<\/strong>, provolone<\/strong>, or even goat cheese<\/strong>.<\/span><\/span><\/div>\n<\/div>\n <\/p>\n
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Serving: <\/span>1<\/span>serving (about 1\u00bc cup)<\/span><\/span>Calories: <\/span>439<\/span>kcal<\/span> (22%)<\/span><\/span>Carbohydrates: <\/span>49<\/span>g<\/span> (16%)<\/span><\/span>Protein: <\/span>12<\/span>g<\/span> (24%)<\/span><\/span>Fat: <\/span>23<\/span>g<\/span> (35%)<\/span><\/span>Sodium: <\/span>1280<\/span>mg<\/span> (56%)<\/span><\/span>Fiber: <\/span>5<\/span>
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