Gnocchi With Spring Vegetables

Gnocchi meal

Celebrate the flavours of the season with Gnocchi With Spring Vegetables dish. Tender potato gnocchi, tossed with a medley of fresh spring vegetables, offers a harmony of textures and taster.


  • 1 lb (450g) potato gnocchi
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, trimmed and cut into bite-sized pieces
  • 1 cup fresh or frozen peas
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving (optional)
  • Fresh basil leaves for garnish (optional)

Method of making:

Cook the potato gnocchi according to the package instructions. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.

Add the cherry tomatoes to the skillet and cook for 2-3 minutes, until they start to soften.

Stir in the asparagus and peas, and cook for an additional 3-4 minutes, until the vegetables are tender but still crisp.

Season the vegetables with salt and pepper to taste.

Add the cooked gnocchi to the frying pan and toss gently to combine, allowing the gnocchi to heat through.

Remove the frying pan from the heat and serve the gnocchi with spring vegetables immediately.

If desired, sprinkle grated Parmesan cheese over the top and garnish with fresh basil leaves before serving.

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