Gnocchi with Spring Vegetables

Gnocchi with Spring Vegetables

Ready-made gnocchi are a fast cook’s dream. Available fresh in most specialty stores or in the refrigerated case of your supermarket, they do not need to be cooked separately. Sautéing them in butter and olive oil sears them in a crispy mantel. A delightful recipe for a quick and healthy dinner.

Yield: 4 servings

Time: 30 minutes


  • 1 3/4 lbs (750 g) fresh or refrigerated gnocchis
  • 2 cups (250 g) asparagus, ends trimmed and cut into 1 1/2-inch (4 cm) pieces, spear points left whole
  • 2 cups (280 g) carrots, julienned
  • 2 cups (300 g) frozen peas
  • 2 cups (400 g) pint cherry tomatoes, cut in half
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • salt and freshly milled pepper to taste
  • Parmesan cheese
  • basil leaves to garnish


Bring water to a boil. Add salt and the asparagus pieces. Cook them for about 3 minutes or just a little tender. Drain and save the water for the carrots and peas. Run asparagus quickly under cold water. Drain and set them aside on paper towels.

Heat saved water to a boil again and add the julienned carrots and peas and cook them briefly just to lose their rawness. Drain carrots and peas and save about 1 cup of the cooking water.

Heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Add the gnocchi and sauté them for about 3 to 4 minutes, turning them around now and then until sides start to get a nice amber colored crust. Add more butter if necessary keeping a close eye so they do not burn. Add the asparagus, carrots, peas and cherry tomatoes. Mix all gently and cook for a few minutes longer checking if vegetables are cooked through and “al dente”. If gnocchi veggie mix seems to be on the dry side, add a bit of the saved water. It provides the gnocchis with a creamier consistency.

Serve with Parmesan and basil leaves.

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