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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!
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6
Calories: 368kcal
Author: Cathy Trochelman

Ingredients

  • 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 cup white wine *replace all or some with chicken broth as desired
  • juice of 1 lemon
  • 1 teaspoon kosher salt
  • 1/2 teaspoom pepper
  • 2 Tablespoons fresh dill
  • 1/4 cup Parmesan cheese shaved

Instructions

  • Heat 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.

Nutrition

Calories: 368kcal | Carbohydrates: 61g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 1126mg | Potassium: 274mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2267IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 7mg