Gnocchi with asparagus and peas in cream sauce is one of those weeknight dinners that feels effortless, but still a little special. Made with pillowy gnocchi, tender asparagus, sweet green peas, and a lemony cream sauce, it’s a vibrant, spring-inspired dish that comes together in just 25 minutes. It’s a fresh, cozy twist on classic gnocchi with cream sauce that’s simple enough for a quiet night in, but elegant enough to share with guests.
If you’re after a quick sauce for gnocchi that’s creamy but light, comforting with a hint of zest, this is the one. Minimal prep, everyday ingredients, and big flavour in every bite.
What’s in This Gnocchi with Asparagus and Peas Recipe?
This dish is all about celebrating seasonal vegetables in the most comforting way possible. Here’s what you’ll need for this green asparagus in cream sauce with gnocchi and peas:
- Gnocchi: fresh, refrigerated gnocchi cook in just minutes and soak up all that luscious sauce. Even better, try homemade gnocchi!
- Green asparagus: trimmed and sliced diagonally for a tender, slightly crisp bite.
- Peas: use frozen for convenience or fresh when in season.
- Heavy cream: forms the base of the sauce, making everything rich and smooth.
- Garlic & red pepper flakes: just enough to give the sauce a little heat and depth.
- Lemon zest & juice: adds freshness and balance to the creaminess.
- Parmesan: melted into the sauce for a savoury finish.
- Salt & pepper: essential for seasoning to taste.
Tip: Don’t skip the lemon—it brightens the whole dish. And if asparagus is out of season, try broccolini or even sugar snap peas as a substitute.
Quick Sauce for Gnocchi — in just 25 minutes!
This is one of those recipes that feels like more than the sum of its parts. Just two easy steps and dinner’s on the table — fresh, creamy, and full of spring flavour.
Step 1: In a large skillet, gently simmer the asparagus and peas in cream with garlic, red pepper flakes, and a pinch of sea salt. Once the veggies are just tender, stir in the lemon zest and juice for that bright, fresh finish.
Step 2: While the sauce comes together, cook the gnocchi in salted water until they float. Scoop them straight into the pan, add Parmesan and a splash of the gnocchi water, and stir until everything’s silky and beautifully coated. That’s it! Easy, tasty comfort in a bowl, ready to serve.
Why You’ll Love This Gnocchi in Cream Sauce Recipe
This dish checks all the right boxes: fresh, fast, and full of flavour. Here’s why it’s worth adding to your weeknight rotation:
- Quick and easy – On the table in just 25 minutes. Even less if using frozen peas!
- Spring on a plate – Asparagus and peas bring bright, seasonal flavour.
- Creamy comfort – Rich sauce with just the right lemony kick to lighten and brighten it up.
- Simple ingredients – Nothing fancy, just everyday staples.
- Naturally vegetarian – And easy to adapt with what’s in your fridge.
Looking for more fresh and flavourful meals like green asparagus in cream sauce with gnocchi and peas? Here are a few favourites that deliver the same cozy, seasonal vibes:
- Creamy Gnocchi with Peas – A quick and easy comfort dish, perfect for busy nights.
- Creamy Smoked Salmon Pasta with Peas – Rich, satisfying, and balanced with a touch of brightness.
- Lemon Pasta with Asparagus, Peas & Herbs – Light, zesty, and packed with spring greens.
- Pasta Primavera (Spring Pasta) – A colourful celebration of seasonal vegetables in every bite.
Each one brings its own twist, but they all share that same love for fresh ingredients and easy prep.
Gnocchi with Asparagus and Peas in Cream Sauce
Gnocchi with asparagus and peas in cream sauce is a quick and easy 25-minute dinner with a bright lemony twist—fresh, creamy, and perfect for spring.
Ingredients
- 150 ml heavy cream
- 140 g shelled peas (from ~500 g in the pod or use frozen, unthawed; ~1 cup)
- 500 g green asparagus, trimmed and sliced diagonally into 2.5 cm pieces
- 1/8 teaspoon red pepper flakes
- 1 large garlic clove, minced
- sea salt, to taste
- 1 teaspoon freshly grated lemon zest (from organic lemon)
- 2 teaspoons freshly squeezed lemon juice, plus more to taste
- 400 g fresh refrigerated gnocchi
- 30 g freshly grated Parmesan cheese
Method
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In a large skillet or wok, combine the cream, peas, asparagus, red pepper flakes, garlic, and a pinch of salt. Bring to a simmer over medium heat. Cover, reduce the heat to medium-low, and cook until the vegetables are crisp-tender, about 5 minutes, stirring occasionally.
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Remove the skillet from the heat and stir in the lemon zest and lemon juice.
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Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2 minutes. Using a slotted spoon, transfer the gnocchi directly into the skillet (reserve the cooking water).
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Add the grated Parmesan and about 2 tablespoons of the reserved gnocchi water to the skillet. Return to low heat and stir gently until the sauce is silky and the gnocchi are warmed through. Add a bit more cooking water if needed to thin the sauce.
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Spoon into bowls, season with additional salt and freshly ground black pepper to taste, and garnish with extra lemon zest if desired. Serve immediately. Enjoy!
Rezept Video
Notes
- Out of season? No problem. If fresh asparagus and peas aren’t available, frozen peas work perfectly—just toss them in straight from the freezer. For extra greens, stir in a handful of fresh baby spinach at the end. And if asparagus is hard to find, broccolini or sugar snap peas make great stand-ins. The result? Still creamy, vibrant, and full of flavour.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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