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Gnocchi mit grünem Spargel und Erbsen

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.

Course Main Dish
Category Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 686 kcal
Autor Elle

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

  1. 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.
  2. Remove the skillet from the heat and stir in the lemon zest and lemon juice.
  3. 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).
  4. 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.
  5. 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.