Spring Vegetable Gnocchi

This Spring Vegetable Gnocchi is creamy, delicious, and perfect for spring! It's loaded with the BEST spring vegetables and comes together in under 20 minutes. Perfect for busy weeknights....and believe it or not, it's dairy free!

4 from 4 votes

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Prep Time: 10

Cook Time: 5

Total Time: 15

Servings:

Calories: 385kcal

Author: Cathy Trochelman

Ingredients

2 Tablespoons butter
2 Tablespoons olive oil
4 cloves garlic minced
1/2 cup carrots peeled and sliced
1/2 bunch asparagus chopped (approximately 1 1/2 cups)
1 zucchini small, sliced
1/2 cup peas fresh or frozen
32 ounces potato gnocchi
1 cup chicken broth
1/2 cup white wine *replace all or some with chicken broth as desired
juice of 1 lemon
1 teaspoon kosher salt
1/2 teaspoon pepper
2 Tablespoons fresh dill
1/4 cup Parmesan cheese shaved

Instructions

Heat butter, olive oil and garlic in a large skillet over medium heat.
Add carrots and asparagus and saute 2-3 minutes.
Add zucchini, peas, gnocchi, chicken broth, white wine, lemon juice, salt and pepper.
Cover skillet, increase heat to high, and cook 3 minutes.
Remove from heat and stir in fresh dill.
Garnish with fresh shaved Parmesan as desired.

Notes

Recipe Variations

Add any of your favorite vegetables (e.g. broccoli, cauliflower, peppers, or mushrooms)
Use pea pods in place of shelled peas
Use a combination of butter and olive oil for sautéing
Add minced onion to the garlic
Use any of your favorite fresh herbs, such as basil, oregano or tarragon
Add additional seasonings, such as Italian seasoning, lemon pepper, dried mustard, or herbs de provence
Omit the white wine and replace it with broth
Substitute vegetable broth for the chicken broth to make it vegetarian

Storing & Reheating

Leftover gnocchi can be stored in an airtight container for 4-5 days. To reheat, transfer to a skillet and add a splash of chicken broth, water, or white wine. Sauté over medium heat, stirring regularly, 10 minutes or until heated through.

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