Pesto Gnocchi with Asparagus and Peas Recipe

There’s something magical about the way soft, pillowy gnocchi soaks up a rich, herby pesto. Now, imagine that paired with the snap of fresh asparagus and the sweet pop of peas. This recipe brings all of that together into one pan, bursting with green freshness and coated in flavor. It’s the kind of dish you make once, then crave for weeks. The sauce clings, the textures pop, and every bite tastes like spring.

Behind the Recipe

This recipe was born from a craving for something comforting but fresh. One day, standing in the kitchen staring at a bag of gnocchi and a bunch of asparagus, inspiration struck. A quick rummage through the pantry revealed peas and the makings of a simple pesto. That’s how this easy, vibrant, and deeply satisfying meal came to life. It’s now a regular in the weekly rotation, especially when you need dinner fast but still crave something special.

Recipe Origin or Trivia

Pesto originated in Genoa, Italy, and traditionally uses basil, garlic, pine nuts, parmesan, and olive oil. Pairing it with gnocchi, a type of Italian dumpling usually made from potatoes and flour, creates a dish that beautifully balances indulgence and freshness. Asparagus and peas are classic springtime vegetables in many parts of Europe, and they add both texture and brightness to the meal. It’s an Italian-inspired blend of cozy and crisp, rustic and refined.

Why You’ll Love Pesto Gnocchi with Asparagus and Peas

Whether you’re cooking for one or feeding a table full of hungry mouths, this recipe delivers flavor, ease, and satisfaction.

Versatile: Perfect for weeknights, dinner parties, or even meal prep.

Budget-Friendly: Uses basic pantry and fridge staples without the need for pricey ingredients.

Quick and Easy: Ready in under 30 minutes with minimal prep and cleanup.

Customizable: Swap out the vegetables or use store-bought pesto for even faster results.

Crowd-Pleasing: Comfort food meets vibrant flavors, making it a hit with kids and adults alike.

Make-Ahead Friendly: You can prep the pesto and blanch the veggies in advance.

Great for Leftovers: Reheats like a dream and can even be eaten cold as a pasta salad.

Chef’s Pro Tips for Perfect Results

Cooking this dish is easy, but a few insider tips will make it truly shine.

1. Use fresh gnocchi: It cooks faster and has a better texture than shelf-stable options.
2. Don’t overcook the asparagus and peas: You want them bright and just tender, not mushy.
3. Toss the gnocchi in pesto off the heat: This helps the sauce coat evenly without getting greasy.
4. Save some pasta water: A splash helps loosen the pesto and brings everything together.
5. Grate the parmesan fresh: Pre-grated just doesn’t melt or taste the same.

Kitchen Tools You’ll Need

This recipe is pretty simple, but here’s what you’ll need for smooth sailing:

Large pot: To cook the gnocchi.
Colander or slotted spoon: For draining gnocchi without losing that pasta water.
Large sauté pan: For tossing everything together.
Food processor or blender: If making pesto from scratch.
Chef’s knife and cutting board: To prep your veggies quickly and safely.

Ingredients in Pesto Gnocchi with Asparagus and Peas

The ingredients here work in harmony, balancing richness with freshness and texture with flavor.

1. Gnocchi: 1 pound. These soft dumplings are the cozy base that soaks up all the pesto goodness.
2. Asparagus: 1 bunch, trimmed and chopped into 2-inch pieces. Adds a tender bite and a fresh, grassy note.
3. Green peas: 1 cup, fresh or frozen. Brings sweetness and a pop of color.
4. Basil leaves: 2 packed cups, fresh. The heart and soul of classic pesto.
5. Garlic: 2 cloves. Adds depth and savory aroma to the pesto.
6. Pine nuts: 1/4 cup. Rich and nutty, they give pesto its signature creaminess.
7. Parmesan cheese: 1/2 cup, grated. Salty and umami-rich, it rounds out the sauce.
8. Olive oil: 1/2 cup. Helps blend the pesto into a silky, rich sauce.
9. Salt: To taste. Brings all the flavors into balance.
10. Black pepper: To taste. Adds a subtle kick and warmth.

Ingredient Substitutions

Short on something? No problem. Here’s how to keep the flavor going.

Gnocchi: Try pasta shells or tortellini.
Asparagus: Use green beans or broccoli florets.
Green peas: Swap in edamame or chopped zucchini.
Basil: Try spinach or arugula for a twist on the pesto.
Pine nuts: Walnuts or sunflower seeds work well.
Parmesan cheese: Pecorino Romano or nutritional yeast for a dairy-free option.

Ingredient Spotlight

Basil: This fragrant herb is the backbone of pesto. Its sweet and peppery flavor is instantly recognizable and deeply comforting.

Gnocchi: These dumplings are light yet filling, with a chewy tenderness that holds onto sauce like a dream.

Instructions for Making Pesto Gnocchi with Asparagus and Peas

We’re about to bring this delicious dish to life. It all comes together fast, so have everything ready and enjoy the ride.

1. Preheat Your Equipment:
   Fill a large pot with salted water and bring it to a boil for the gnocchi.
2. Combine Ingredients:
   In a food processor, blend basil, garlic, pine nuts, and parmesan. While blending, slowly drizzle in the olive oil until you get a smooth pesto. Season with salt and pepper.
3. Prepare Your Cooking Vessel:
   In a large sauté pan, add a small splash of olive oil and warm over medium heat. Set aside for later use.
4. Assemble the Dish:
   Blanch the asparagus and peas in the boiling water for 2 to 3 minutes, then remove and set aside. Add the gnocchi to the same pot and cook until they float (about 2 to 3 minutes). Drain, reserving 1/4 cup of the pasta water.
5. Cook to Perfection:
   Add the gnocchi to the sauté pan with the blanched veggies. Stir in the pesto and reserved pasta water. Toss everything gently until coated and heated through.
6. Finishing Touches:
   Taste and adjust seasoning. Add more parmesan or a drizzle of olive oil if desired.
7. Serve and Enjoy:
   Plate warm, topped with extra parmesan and a few basil leaves for flair.

Texture & Flavor Secrets

This dish is all about contrasts. The gnocchi are soft and chewy, the asparagus is crisp-tender, and the peas burst with sweetness. The pesto clings to every surface, adding richness and brightness, while the parmesan delivers that salty, umami punch that ties it all together.

Cooking Tips & Tricks

This one comes together fast, so a few extra tricks will help you make it sing.

• Blanch veggies just until tender and bright green.
• Don’t skip the pasta water, it brings everything together.
• Use high-quality olive oil and fresh basil for the best flavor.

What to Avoid

Little mistakes can trip up your pesto gnocchi party, but they’re easy to fix.

• Overcooking the gnocchi makes them mushy. Boil just until they float.
• Skipping the pesto toss off-heat can cause separation or greasiness.
• Using jarred garlic dulls the fresh flavor, always go with fresh cloves.

Nutrition Facts

Servings: 4
Calories per serving: 510

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can prepare the pesto up to 3 days in advance and store it in the fridge. The veggies can be blanched ahead of time too. Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave. You can also freeze portions, though the texture may change slightly after thawing.

How to Serve Pesto Gnocchi with Asparagus and Peas

Serve it warm with extra parmesan and a drizzle of olive oil. Add a side of garlic bread or a fresh arugula salad with lemon vinaigrette for a full meal. A few toasted pine nuts on top add crunch and make it feel restaurant-worthy.

Creative Leftover Transformations

Turn those leftovers into something new with a few easy swaps.

• Gnocchi Bake: Add to a baking dish, top with mozzarella, and broil until bubbly.
• Spring Pasta Salad: Serve cold with cherry tomatoes and a squeeze of lemon.
• Veggie Bowl: Serve over a bed of greens with more veggies for a hearty lunch.

Additional Tips

A splash of lemon juice brightens the pesto beautifully. Want a creamier version? Stir in a spoonful of ricotta. And if you like spice, a pinch of red pepper flakes adds a gentle kick that cuts through the richness.

Make It a Showstopper

Plate it in a shallow bowl with a spiral of pesto on top. Add fresh basil leaves and a sprinkle of parmesan for color and texture. Use a white plate to make the greens pop and drizzle olive oil just before serving for that glossy, irresistible finish.

Variations to Try

• Creamy Pesto Gnocchi: Stir in a splash of cream or ricotta for extra indulgence.
• Lemon Pesto Gnocchi: Add fresh lemon zest and juice for a bright citrus twist.
• Roasted Veggie Gnocchi: Swap blanched veggies for roasted zucchini and bell peppers.
• Spinach Pesto: Replace basil with spinach for a milder, kid-friendly version.
• Spicy Kick: Add red pepper flakes or a spoonful of Calabrian chili paste.

FAQ’s

Q1: Can I use store-bought pesto?

Absolutely. Just choose a good quality brand and warm it gently before tossing.

Q2: Can I make this vegan?

Yes. Use dairy-free parmesan or nutritional yeast and ensure your gnocchi is egg-free.

Q3: Can I freeze this dish?

You can freeze it, but the texture of the gnocchi may change slightly. Reheat gently.

Q4: What other veggies can I use?

Try green beans, zucchini, or even baby spinach.

Q5: Can I make the pesto nut-free?

Yes. Substitute sunflower seeds or pumpkin seeds for pine nuts.

Q6: How do I stop the gnocchi from sticking?

Use enough water, stir occasionally, and drain promptly.

Q7: Is this dish good cold?

It makes a great pasta salad if chilled and served with extra lemon juice.

Q8: Can I use frozen peas?

Totally. Just thaw and add with the asparagus.

Q9: What protein can I add?

Chickpeas, tofu, or even white beans make great additions.

Q10: How long does fresh pesto last?

Up to 5 days in the fridge in an airtight container, or freeze for up to 3 months.

Conclusion

Pesto Gnocchi with Asparagus and Peas is a joyful celebration of texture and freshness in every bite. It’s quick, cozy, and packed with flavor, making it a favorite whether you’re cooking for a crowd or just for yourself. Trust me, you’re going to love this. From the first forkful to the last bite, it’s worth every moment in the kitchen.

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