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Soft potato gnocchi get tossed in a breezy, creamy Parmesan sauce packed with colorful spring veggies. Quick to throw together, it’s got great texture, lively greens, and plenty of Italian comfort in every bite.
I whipped up this meal after a hectic spring afternoon when I wanted something fast but still satisfying. Now it’s my secret weapon when I want to wow guests with zero stress or fuss.
Lively Ingredients
- Frozen chopped spinach: Super easy boost of color and nutrition, just toss it right in
- Frozen peas: Sweet and vibrant, ideal for year round use
- Parmesan cheese: Grab an aged one if you can for that strong nutty taste
- Lemon rind: Adds a fresh sunny note, really wakes up the flavors
- Low fat milk: Smooths out the sauce, keeps things light
- Fresh chives: Sprinkled in at the end for a gentle oniony lift
- Asparagus: Look for bright green with firm tips for best results
- Garlic: Fresh cloves make all the difference for that savory base
- Extra virgin olive oil: Go for a good brand—it drives the flavor here
- Potato gnocchi: Store bought is perfect and super speedy
Simple Steps for Success
- Finish With Cheese and Lemon:
- Lower the heat, toss in lemon zest, and sprinkle Parmesan on top. Stir everything for a few minutes until the cheese melts into a silky sauce that hugs the gnocchi.
- Gnocchi Gets Cooked:
- Drop the gnocchi into boiling salted water. Once most pieces pop up, let them go for just 2 or 3 minutes. Scoop them out with some of the pasta water and add right to your pan.
- Pour in the Milk:
- Add milk into the skillet with your veggies, bring to a gentle bubble, and then turn off the heat while you cook the gnocchi.
- Veggies Jump In:
- Start with asparagus in the hot oil and let it cook a couple of minutes. Right after, add peas and spinach—just a minute is all they need. This way, everything stays firm, bright, and not mushy.
- Start With Boiling Water:
- Get a big pot of salty water boiling. You’ll need it soon for the gnocchi, so make it salty—think ocean salty.
- Make the Flavor Base:
- Heat olive oil in a wide pan. Toss in minced garlic, stir for a minute till it smells amazing and turns light gold. Don’t let it burn—keep it moving.
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Lemon zest works pure magic here. I first tried it when I ran out of herbs and needed an extra kick. It totally changes the whole dish, balancing out the cheesy part with a little citrus sparkle.
Leftovers and Heating Up
Pop leftovers into a sealed container and keep chilled for up to two days. The sauce thickens a lot in the fridge. For the best reheat, add some milk or water and stir gently over low heat. Skip the microwave—the gnocchi get rubbery fast in there.
Change It Up By Season
Spring is all about fresh asparagus and peas, but summer is perfect for zucchini chunks and cherry tomatoes. In the fall, swap in cubed butternut squash and sage for the chives. In winter, try it with broccoli and sun-dried tomatoes. The creamy Parmesan sauce works with just about any veg you’ve got.
How to Serve It
Totally filling by itself, but extra lovely next to a lemony arugula salad. If you’re looking for something bigger, add some grilled salmon or breaded chicken breast. It also goes great with a crisp Pinot Grigio or fresh Chardonnay to match the creamy vibe.
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This meal is an explosion of spring flavors that’s sure to become a family staple after just one try.
Frequently Asked Questions
- → Could I swap in homemade gnocchi if I want?
For sure! If you make your own gnocchi, it'll taste even better. Just watch for the little guys to float—they're cooked when they pop up.
- → What should I toss in if I can't get asparagus?
No worries! Broccoli, zucchini, cherry tomatoes, or bell peppers all work. Pretty much any veggie that softens up quickly goes great with parmesan here.
- → Is it easy to do dairy-free?
Definitely. Use a non-dairy milk like almond or oat and grab some dairy-free parmesan. The texture's a bit different, but you'll still love it.
- → What's the sign my gnocchi is all cooked?
You'll know they're done once they bob up to the top of your boiling water. Let 'em hang out for a couple more minutes to finish cooking all the way.
- → Could I prep this meal ahead of time?
This one's best hot off the stove. Want to get ahead? Cook your veggies and sauce, reheat gently later, and only boil the gnocchi right before mixing it all together.
- → How should I warm up leftovers?
Pop any leftovers in a pan on low-medium heat. Pour in a splash of milk or a little water if the sauce thickened up. Good as new!