One-pot asparagus and spinach gnocchi for a quick vegan meal.
This one-pot asparagus and spinach gnocchi is a lovely seasonal dish, which is full of flavours and textures. Filling and satisfying potato balls are covered with a creamy spinach sauce, crunchy asparagus, sweet green peas and fresh cilantro, then it’s all topped with tangy lime and orange zest for an extra flavour burst. It’s also super easy (one-pot) and quick (15 minutes) to make, so it’s just perfect for a ridiculously simple weeknight dinner. And it’s also healthy. Easy to eat your greens when you’ve got delicious gnocchi dishes like this.
I love asparagus. It’s delicious cooked, roasted and even raw, it goes amazingly well with other spring veggies, such as green peas and spinach, and it’s super duper good for you! Every spring I get a little bit crazy when it’s asparagus season. I eat it until I get bored of it, seriously. It’s a good tactic, otherwise I don’t know how I could live without it for about 10 months. I eat it raw for breakfast, roasted in salads for lunch and with pasta for dinner. Yep! Asparagus season is a good season.
MORE ASPARAGUS RECIPES TO TRY:
- Spring Pasta Salad with asparagus, fresh herbs, olives, and chickpeas
- Asparagus Tart with strawberry salsa
- Roasted Asparagus with whipped white bean dip and lemony herbed breadcrumbs
- Quick Hummus Pasta with asparagus
- Green Tabbouleh with asparagus, avocado, and mint
- Roasted New Potato & Asparagus Salad
- Grilled Portobello Burger with asparagus and pesto
One-Pot Asparagus and Spinach Gnocchi
- Total Time: 15 mins
- Yield: 2-4 1x
Ingredients
- 400 g gnocchi
- 1 onion
- 1 bunch of asparagus
- 2/3 cup of frozen green peas
- 3 cups of spinach
- 3–4 tbsp almond milk
- 1 handful of fresh cilantro (or basil, parsley…)
- 2 limes, juice
- 1/2 tbsp lime zest
- 1/2 tbsp orange zest
- salt, pepper
Instructions
- Dice onion, cut asparagus into smaller pieces, chop spinach and cilantro.
- Start by cooking onion with a few tablespoons of water in a large skillet until translucent. Add gnocchi and a little bit more water, and cook for 2-3 more minutes.
- Add asparagus, green peas, spinach, cilantro and almond milk, and cook for about 2 more minutes, until everything is well combined and warm.
- Stir in lime juice, lime and orange zest. Serve warm or cold. Enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Vegan
I’m dieing for some gnocchi!!
🙂
Evi, you are a genius my friend. I love how you play beautifully with all greens. So elegant, it sure can make anyone drool.
You are so sweet, Anu 🙂
I went to buy asparagus today to make this recipe, and all they had at my local store was not worth buying 🙁 but I’m going to keep a lookout for some nice asparagus and make this recipe ASAP!
Oh, I hate it when they only have ugly, old asparagus!!!
Anyway, let me know if you liked the recipe 🙂
Evi this is one of my favourite kind of meals – green, involves pasta and super quick! I actually haven’t had much gnocchi before though so really want to get onto that. and another asparagus lover – I add it to everything when it is around!! xx
Yeeeeeees!!! Same with me! I love anything with pasta and asparagus, especially if it’s quick to make 🙂
Yay! This is the first asparagus recipe I see this year, which means asparagus season has officially begun. I love it! And what a lovely dish to begin the season with 🙂
Thank you so much 🙂
Okay, but how did I miss this post, Evi? I’ve been recently exploring the soft and chewy deliciousness that is gnocchi, so this one’s perfect for me! Love how you made this dish with the tangy flavors of orange and lime. Also, so interesting to learn that you love asparagus like some of us love chocolate! Hmm… I might need to start learning from your healthier food preferences. Hehe. Hope you had an awesome weekend, and an even better week ahead. Pinning this! xoxo
Okay, it sounds really ridiculous, but I really love asparagus more than chocolate. I guess it’s because it’s seasonal and I know I can’t eat it soonish anymore….
Last night we were watching series with my boyfriend and I asked him if he wants to have some snacks. He said yes, of course, expecting some tortilla chips or roasted nuts. I came back in a minute with a big bunch of raw asparagus in my hand. He said it’s time to talk, because my addiction is getting out of hand. I still don’t get what he meant 😀
I want to make this tonight but have never used/made gnocchi. If I’m making homemade gnochhi do I add my fresh made gnochhi at the same time your recipe calls for?
Hi Cheyenne,
You can totally use fresh made gnocchi, in fact it’s going to be even better with that one. In this case I would precook the gnocchi before adding to the veggies so they won’t stay hard on the inside.
Let me know how you liked it 😉
Hi! do you have any idea of the calorie content per serving? thanks!
Hi Orla,
I’m not a nutritionist or dietician, so I can’t tell you about the calories here, however sites like Cronometer can help you with that info. 🙂
Hey, thanks for the recipe! I was looking for something “vegan without beans” and your blog turned up. It’s a very original dish. I think I’ll have to tune it up a little to my taste buds, but before making these gnocchi I wouldn’t have thought of sour lunch or dinner. That was real food for thought. 🙂
I’m so glad you found my blog! 🙂 Let me know if you try the recipe and how you liked it!
I absolutely LOVED this dish!! I’m not a huge gnocchi fan, so I substituted mini-shells, and it was delicious! Thank you for sharing and adding to our list of family-friendly plant-based meals!
Hi Tiffany! So happy to hear you liked this. The mini-shells sound like a yummy version too 🙂
Sorry not a fan of this recipe. I wanted to like it but it just didn’t hit the spot. The blend of ingredients, the orange and lime in particular, create a dish that is confusing on the palate with the citrus fighting against the earthiness of the asparagus and spinach, almost making it unpalatable but not quite. Perhaps lemon might have worked better, as it’s more often used to freshen up similar dishes.
The sad part is that I have some homemade pesto in my fridge and had I added this at stage 4, instead of the organs and lime, then i’d have had a lovely, much tastier dish.
*orange and lime, not organs – I can assure you all that no organs were used in the making of this dish! 🙂
Hi Mark,
I’m so sorry to hear you didn’t like the recipe. Was it possible at least to pick out the orange pieces and save the dish a bit?
I personally really like asparagus and spinach with all types of citruses, but lemon is definitely a safer choice 🙂
PS. Imagine how much more you’d have hated the recipe, if you also added some organs 😀
Really did not like this dish. The lime/orange was way overwhelming.
Also cilantro or basil in the ingredients? Different taste and exchanging one for the other seems like a very odd choice.
I used cilantro did not like that at all.
Sorry to hear you didn’t like the recipe
I can not imagine that people who have left a positive review have actually made and taste this. İt was barely edible at best. The only thing you could taste was the citrus that absolutely overwhelmed the entire dısh. İt was a waste of otherwise very nice ingrediënts. İf you are doubting weather to give this a try, ı would strongly advise you not to. İ can not imagine anybody liking this.
Sorry to hear you didn’t like this