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Overhead view of gnocchi with spring vegetables in a skillet with a wooden spoon.
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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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Italian
Total Cost: $8.65 recipe / $2.16 serving
Servings: 4 servings (about 1¼ cup)
Calories: 439kcal
Author: Melissa Nolan

Equipment

  • Large Cast Iron or Skillet

Ingredients

  • 2 Tbsp vegetable oil divided, $0.08
  • 8 oz. mushrooms cleaned and quartered, $1.76
  • ½ onion small dice, (1 cup, 150g) $0.25
  • ½ bundle asparagus trimmed & cut 1-inch, (170g, about 10 stalks) $1.76*
  • 2 garlic cloves minced, (1 Tbsp) $0.12
  • 1 tsp salt $0.04
  • 1 tsp black pepper freshly cracked. $0.16
  • 4 Tbsp butter divided, $0.46
  • 16 oz. potato gnocchi dry & uncooked, $2.44**
  • ⅔ cup frozen peas 100g, $0.33
  • ½ lemon juiced, $0.34
  • ½ cup Parmesan cheese grated, (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!

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Notes

*Make sure to remove the ends from the asparagus. 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.

Nutrition

Serving: 1serving (about 1¼ cup) | Calories: 439kcal | Carbohydrates: 49g | Protein: 12g | Fat: 23g | Sodium: 1280mg | Fiber: 5g