Description
This simple Spring Vegetable Gnocchi is the perfect way to enjoy the flavors of the season! Made with tender asparagus, peas, and bold pesto, this creamy, cheesy dish will become a new go-to for those busy weeknights. Ready in just 20 minutes!
Ingredients
- 1 package (16 ounce) gnocchi
- 1 bunch asparagus, ends trimmed and cut into 1-inch pieces
- 1 cup peas, fresh or frozen
- 1/2 cup basil pesto, homemade or store bought
- salt and pepper (to taste)
- 1/4 cup Parmesan cheese, grated
Instructions
- Bring a large pot of water to a boil over medium heat. Add gnocchi, asparagus and peas and sprinkle with a little bit of salt. Boil for 2-3 minutes until the gnocchi floats. Drain well.
- In a medium saucepan, add cooked gnocchi, asparagus, peas and pesto sauce. Toss well and cook over medium heat until the asparagus becomes tender, about 2-3 minutes.
- Season with salt and pepper, to taste.
- Sprinkle with Parmesan cheese and serve immediately.
Notes
How to store: Allow any leftovers to cool to room temperature, then store them in an airtight container in the fridge for 3-4 days.
How to reheat: I recommend reheating the dish in a large skillet or medium saucepan with a small splash of water. Cover and lightly steam the mixture for a few minutes or until warmed through.
How to freeze: You can certainly freeze the leftovers, but be aware that the veggies and gnocchi will be softer after thawing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian