This Spring Green Vegetable Gnocchi is all the flavours we love about spring in one bowl. It’s light and fresh and a quick and easy weeknight meal that will boost your vegetable intake. Peas and asparagus in a creamy and zesty mustard sauce - simple vegetarian food at its finest and ready in under 10 minutes.
This gnocchi is our favourite way to kick off spring and make the most of delicious seasonal green vegetables. If you struggle to eat enough vegetables, then this is the dish for you. It’s bursting with greens, but in a creamy cheesy sauce which makes them much more appealing to those that don’t love veg.
Why you will love it
- A delicious way to eat Spring vegetables.
- Easy to adapt
- A creamy sauce that tastes more indulgent than it is.
- Ready in under 10 minutes.
Step by step
One: Add the gnocchi, asparagus and frozen peas to a pan of boiling water and simmer for 4-5 minutes.
Two: Drain and then return to the pan and add the rest of the ingredients. Mix well and divide between two bowl and serve.
This is such a simple sauce, with just some creme fraiche, lemon juice and mustard, but simple doesn’t mean boring. The mustard and crème fraîche really compliment each other and it goes perfectly with crisp spring green vegetables. You could easily swap it out for a tomato based sauce and keep it vegan. But you can get vegan crème fraîche too, so no need to miss out on this creamy sauce.
Make the sauce even more indulgent by stirring in some vegetarian parmesan or some mature cheddar.
What vegetables to use
This recipe is all about the spring vegetables, so peas and asparagus are the stars here. However, it is easy to adapt with other vegetables. Spinach and artichokes are other spring vegetables that would work well in this, or you could use the greens from radishes.
You don't have to use spring vegetables, you can add courgettes and mushrooms instead, or even some fresh summer corn.
What protein to add
If you want to make this a little more filling, then you could add some grilled salmon, king prawns or grilled chicken. It really doesn't need it though, and this is a good way to add more vegetarian meals to your diet.
I wouldn’t advise it, as the sauce doesn’t freeze to well. Does it make good leftovers? Not the best to honest, as the sauce is best eaten straight away and doesn’t reheat too well. So, eat it straight away and enjoy it at its best.
• Make this a little more filling by adding some grilled salmon or chicken.
• You can add some vegetarian parmesan or mature cheddar to the sauce to make it a little more indulgent.
• You could swap the creamy sauce for a tomato based one.
More gnocchi recipes
If you’ve tried this spring vegetable gnocchi recipe, let us know how you got on in the comments below.
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Spring Green Vegetable Gnocchi
- 250 g (9 oz) Gnocchi
- 8 Asparagus spears - chopped into quarters
- 150 g (1 cups) Frozen peas
- 1 Can of artichoke hearts - chopped
- 1 Lemon - (juice and zest)
- 4 tablespoon 0% crème fraîche - heaped
- 2 tablespoon Wholegrain mustard
- 40 g (0.33 cups) Mature light cheddar
- 2 tablespoon Fresh mint - finely chopped
- 1 pinch Sea salt and black pepper
- Add 250 g Gnocchi, 8 Asparagus spears and 150 g Frozen peas to a pan of boiling water and simmer for 4-5 minutes.
- Drain and then return to the pan and add 1 Can of artichoke hearts, juice and zest of 1 Lemon, 4 tablespoon 0% crème fraîche, 2 tablespoon Wholegrain mustard, 40 g Mature light cheddar, 2 tablespoon Fresh mint and 1 pinch Sea salt and black pepper. Mix well and divide between two bowl and serve
- Make this a little more filling by adding some grilled salmon or chicken.
- You can add some vegetarian parmesan or mature cheddar to the sauce to make it a little more indulgent.
- You could swap the creamy sauce for a tomato based one.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.