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Springtime Asparagus Gnocchi

  • Author: Adapted from delish knowledge
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x


  • 1 16 ounce package gnocchi (in the pasta aisle)
  • 2 tablespoon coconut oil, divided
  • 1 tablespoon butter
  • 2 shallots, thinly sliced
  • salt and freshly ground pepper, to taste
  • 1/4 teaspoon red pepper flakes
  • 1 bunch asparagus, tough ends removed and chopped into 1” pieces
  • 1 cup baby peas, fresh or frozen
  • ½ cup grated parmesan cheese
  • ¼ cup cream
  • Juice of 1/2 fresh lemon juice


  1. Bring a large pot of water to a boil.Salt water and add the gnocchi,cook for 3 minutes or as directed on the package. Drain and rinse gnocchi and set aside.
  2. Heat 1 tablespoon coconut oil a large skillet over medium heat. Add shallots, salt and pepper and cook for 2-3 minutes until shallots are translucent.
  3. Add the asparagus and cook for 5-6 minutes until asparagus is tender crisp.
  4. Remove asparagus mixture from skillet to a bowl and set aside.
  5. In the same skillet over medium high heat melt the remaining coconut oil and the butter. Add the cooked gnocchi, and cook until gnocchi begin to brown 4-5 minutes.
  6. Add in the asparagus mixture, the peas, red pepper flakes,lemon juice and cream to the gnocchi in the skillet and cook for another 2-3 minutes until peas are heated through.
  7. Sprinkle with parmesan cheese and serve.