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.
I know it only snowed a few days ago (where we live anyway), but Spring is officially here and that means we can get excited about all the delicious spring green vegetables. This gnocchi is our favourite way to kick off spring and make the most of delicious seasonal green vegetables.
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I class myself as pretty lucky that I love vegetables. I always have, even as a kid, and even when I was very overweight. It’s never been a struggle for me to make sure I am eating enough vegetables. But, if you do 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.
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.
It was only a couple of years ago that I tried gnocchi for the first time. Dave was already a big fan, but I just always tried pasta over it. But then I thought, it’s like pasta (as in, used the same way), but made out of potatoes. What’s not to love about that? Also, you can buy some really good ready made packaged gnocchi and it takes less than 5 minutes to cook. Such a quick meal! We will have a recipe for homemade gnocchi coming soon though.
Asparagus season is just about to start here in the U.K., and I can’t think of a better way to see in the asparagus season than with this Spring Green Vegetable Gnocchi! Can you freeze it? 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.
- 250 g Gnocchi
- 8 Asparagus spears, chopped into quarters
- A handful of frozen garden peas
- 1 Can of artichoke hearts, chopped
- Juice and zest of half a lemon
- 4 tbsp 0% crème fraîche, heaped
- 2 tbsp Wholegrain mustard
- 40 g Mature lighter cheddar
- 2 tbsp Fresh mint, finely chopped
- A pinch of sea salt and black pepper
Add the gnocchi, asparagus and frozen peas to a pan of boiling water and simmer for 4-5 minutes.
Drain and then return to the pan and add the rest of the ingredients. Mix well and divide between two bowl and serve
Take a look at some other recipes similar to this Spring Green Vegetable Gnocchi:
Baked Gnocchi with Kale and Mozzarella
Mushroom and Spinach Gnocchi
Spinach and Sundried Tomato Gnocchi Bake
Green Soup with Sea Spaghetti
Creamy Salmon Broccoli Pasta
Buckwheat and Rice Risotto with Spring Greens
Vegan Scallops with Spring Greens
Wild Garlic Pesto Two Ways