This 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’s 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’s simple, easy on the wallet, and packed with all those fresh spring flavors I wait for every year.
Spring Vegetable Gnocchi Skillet
I love everything about seasonal spring produce! It’s bright, light, fresh, and beautiful. Spring’s arrival means vibrant vegetables and lighter fare, but it doesn’t skimp on full flavor, as this vegetable gnocchi recipe proves.
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 about this veggie gnocchi is just how easy and beginner-friendly it is. Everything cooks in one skillet, the steps are simple, it’s made with affordable seasonal produce, and is packed with bright, buttery flavor that makes this spring dinner feel extra good!
Recipe Success Tips
I use shelf-stable gnocchi. It’s 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’t worry, it’ll still work! Just be gentle when flipping as the texture will be softer. Frozen gnocchi works too (no need to thaw it first).
Sear the mushrooms for extra flavor. 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’ve browned, since adding salt too early will draw out moisture and prevent proper searing.
I also love a good brown sear on my gnocchi! Just be sure to watch them so they don’t 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.
Make it creamy. 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.
Make it vegan and dairy-free. 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.
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Gnocchi with Spring Vegetables
This easy Gnocchi with Spring Vegetables recipe is a delicious one-skillet dinner with pan-seared gnocchi, seasonal veggies, lemon, and Parmesan!
Course Main Course
Cuisine American, Italian
Total Cost $8.65 recipe / $2.16 serving
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4servings (about 1¼ cup)
Calories 439kcal
Author Melissa Nolan
Equipment
Large Cast Iron or Skillet
Ingredients
2Tbspvegetable oildivided, $0.08
8oz.mushroomscleaned and quartered, $1.76
½onionsmall dice, (1 cup, 150g) $0.25
½bundleasparagustrimmed & cut 1-inch, (170g, about 10 stalks) $1.76*
2garlic clovesminced, (1 Tbsp) $0.12
1tspsalt$0.04
1tspblack pepperfreshly cracked. $0.16
4Tbspbutterdivided, $0.46
16oz.potato gnocchidry & uncooked, $2.44**
⅔cupfrozen peas100g, $0.33
½lemonjuiced, $0.34
½cupParmesan cheesegrated, (30g) $0.91***
Instructions
Gather and prepare all ingredients.
Heat 1 Tbsp of oil in a large cast-iron over medium heat. Once hot, add the quartered mushrooms. Cook them undisturbed for 3 minutes.
Next, add the remaining oil, onions, asparagus, garlic, salt, and pepper. Cook for 3 minutes until the onions start to soften.
Push 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.
Then, 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.
Add the peas and squeeze in the fresh lemon juice, and cook for about 2 minutes to warm through.
Sprinkle on the Parmesan cheese and enjoy!
See how we calculate recipe costs here.
Notes
*Make sure to remove the ends from theasparagus. There is a natural breaking point close to the bottom where it’ll snap off. The ends are woody and hard to eat.**I prefer using dried potato gnocchi for the price and ease. You’ll find them in the pasta section of your grocery store. Fresh, homemade, or frozen gnocchi will also work if that’s what you’ve got.***I love Parmesan cheese, and I think it goes perfectly in this vegetable gnocchi dish. Feel free to use shredded mozzarella, provolone, or even goat cheese.
how to make Gnocchi with Spring Vegetables step-by-step photos
Gather all of your ingredients.
Sear the mushrooms: Heat 1 Tbsp vegetable oil in a large cast-iron skillet over medium heat. Once the oil is hot and shimmering, add the 8 oz. quartered mushrooms. Let them cook undisturbed for 3 minutes so they can get a little color on one side.
Add the veggies: Add the remaining 1 Tbsp vegetable oil, diced ½ onion, chopped ½ bundle asparagus, 2 minced garlic cloves, 1 tsp salt, and 1 tsp black pepper. Stir everything together and cook for about 3 minutes until the onion starts to soften and the asparagus turns bright green.
Add the gnocchi: Push the vegetables to one side of the skillet. Add 2 Tbsp butter to the empty side and let it melt. Add the 16 oz. uncooked potato gnocchi in a single layer. Let the gnocchi cook undisturbed for about 3 minutes so the bottoms can brown and crisp up.
Try not to stir too soon here. Giving the gnocchi direct contact with the hot pan is what helps create a golden crust.
Add the remaining 2 Tbsp butter, then gently flip the gnocchi and continue cooking for about 3 minutes more, until they’re golden brown and lightly crisp on the outside. I like to use a rubber spatula for this so the gnocchi flip easily.
Add some brightness: Add ⅔ cup frozen peas and squeeze in the juice from ½ lemon. Stir everything together and cook for about 2 minutes until the peas are heated through.
Make it cheesy: Sprinkle with ½ cup grated Parmesan cheese and serve. Enjoy!
What Else Can I Add?
This gnocchi is delicious all year round, so don’t feel like you have to stick to the exact vegetable mix I used here. You can easily swap in whatever’s in season, what you already have in the fridge, or even what you’ve grown yourself. It’s a super flexible dinner, which is one more reason I love it so much! Try these swaps and mix-ins:
Corn: Fresh, frozen, or canned all work, so use whatever is easiest.
Tomatoes: Halved cherry or grape tomatoes are great! Diced Roma tomatoes are the cheaper option and just as delicious.
Zucchini: A super easy add-in and cooks quickly.
Spinach: A few handfuls of fresh spinach at the end or some thawed frozen spinach are an easy way to add more greens. It wilts down quickly and adds a little extra iron and fiber.
Bell peppers: Any color works, but diced red or yellow peppers will taste the sweetest here!
Carrots: Go for thinly sliced or shredded carrots so they soften quickly.
Artichokes: Canned or jarred sliced artichoke hearts are an easy pantry shortcut and add a slightly savory bite. They pair really nicely with the lemon and Parmesan.
Cauliflower: Small cauliflower florets work well if you want to make the dish a little heartier.
Want more protein? This recipe is easy to bulk up with protein, too. Rotisserie chicken is the easiest shortcut, but baked chicken breast, shrimp, air fryer bacon, or your favorite protein would all work well here.
Serving Suggestions
I usually enjoy this recipe as a full one-pan meal since it already has plenty of veggies and carbs, and the Parmesan adds a little richness, too. But if you want to make this gnocchi with spring vegetables part of a bigger dinner spread, there are a few easy sides that pair really well with it. I love a simple caprese salad for something fresh and juicy, and garlic bread is always welcome on my plate! Our antipasto salad also adds the best salty, briny crunch that pairs really well with the bright flavors in this dish.
Storage & Reheating
This spring vegetable gnocchi is best when it’s fresh. However, you can store leftovers in an airtight container in the refrigerator for 3-4 days (we don’t waste food here!). I don’t recommend freezing leftovers, as it’ll affect the texture of the gnocchi and veggies. Reheat in the microwave or back on the stove with a little oil until heated through.
Love Gnocchi? Try These Recipes Next:
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Creamy Chicken and Gnocchi is a rich one-skillet dinner with pillowy gnocchi, juicy chicken, and a buttery cream sauce.
This Cheesy Gnocchi Skillet turns gnocchi, pasta sauce, and cheese into an easy weeknight dinner in under 30 minutes!
