Easy Vegetable Gnocchi

This easy recipe for easy vegetable gnocchi pairs soft, pillowy gnocchi pasta with carrots, peas and leeks for a delicious healthy supper. Pan-frying the gnocchi gives this simple dish a great rich flavor.

Why we love this recipe

This recipe is one of the ones I pull out when I want a supper that is easy, delicious, and that works in an array of veggies.

There is just something about a handful of cheery carrots and peas and leeks all mixed up with fluffy little pan-fried gnocchi that will lure in even your pickiest eaters.

Pan-frying the gnocchi instead of boiling them adds an extra layer of delicious flavor, and the sprinkle of parmesan cheese at the end is the perfect finishing touch!

Ingredients you need

Ingredient notes and substitutions

• Gnocchi: You can find these little potato pasta pillows in the dairy section of your supermarket, and sometimes in the freezer section. They are deceptively small…trust me when I say they are filling in all the good ways!
• Veggies: You can swap in pretty much any veggie that you love – asparagus, squash…as long as you saute it for long enough for it to get tender (or pre-cook it before adding it to the pan) any veggie will be perfect!
• Herbs: I sometimes toss in a handful of fresh thyme or parsley or basil right at the end. This is an optional but delicious step.

See the recipe card for full information on ingredients and quantities and nutritional information.

Here’s how you make this recipe

STEP 1: Simmer the carrots in a pot of boiling water for 8 minutes or until just getting tender.  Add peas to the carrots and simmer for another 2 minutes. (If you can find fresh peas they are amazing, but I usually can’t and so thawed frozen ones work just fine. ) Drain and set aside.

STEP 2: Melt 1 tablespoon of the butter  in a large skillet on medium-high heat. Add leek and saute until tender, about 3-5 minutes.  Scoop out and set aside.

STEP 3: Add remaining butter and gnocchi and sauté about 5-10 minutes or until lightly browned, turning from time to time. (Yes, I know the directions say to boil them, but trust me on this one – pan-frying gnocchi is the best way to go!)

STEP 4: Add peas, carrots and leeks and stir until warmed through.  Toss in herbs if you are using them and season with salt and pepper.

And you’re done! Divide your gnocchi among plates, sprinkle on some Parmesan cheese and dinner is served!

Look at all those delicious colors!

(And by the way, if you have never had gnocchi you are in for such a treat.  They are like a cross between a teeny dumpling and a super fancy Tater Tot and I love them.)

Recipe FAQs

Equipment we used for this recipe

These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!

• Vegetable Peeler: Here’s our favorite tool for peeling carrots, potatoes and whatever else might need peeling!
• Measuring Cup: We love these angled cups…you can read the measurements from both inside and outside.
• Cutting Board: These sturdy, dishwasher-safe boards come in all different sizes.
• Large Pot: You probably have one of these but just in case you are looking for one, this is our fave!
• Cheese Grater: My dad turned me on to this fabulous grater. Perfect for Parmesan cheese grating.
• Large Skillet: This terrific all purpose skillet stays on my stove 24/7 because I use it almost every day.

Other gnocchi recipes we love!

We want to know what you think!

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.

Easy Vegetable Gnocchi

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This recipe for easy vegetable gnocchi pairs soft, pillowy gnocchi pasta with carrots, peas and leeks for a delicious healthy supper.

• Author: Kate Morgan Jackson
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 6 carrots, peeled, trimmed and cut into 1 inch pieces
• 1 cup peas (fresh or thawed frozen peas both work fine)
• 1 leek, light green and white sections only, cut in half, rinsed and sliced thinly
• 6 tablespoons butter
• One 16 ounce package potato gnocchi
• Chopped fresh herbs for garnish (thyme, basil, parsley, etc)…optional!
• 1/2 cup grated Parmesan cheese
• Salt and pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Simmer the carrots in a pot of boiling water for 8 minutes or until just getting tender.  Add peas to the carrots and simmer for another 2 minutes.  Drain and set aside.
2. Melt 1 tablespoon of the butter  in a large skillet on medium-high heat. Add leek and saute until tender, about 3-5 minutes.  Scoop out and set aside.
3. Add remaining butter and gnocchi and sauté about 5-10 minutes or until lightly browned, turning from time to time.
4. Add peas, carrots and leeks and stir until warmed through.  Toss in herbs and season with salt and pepper.
5. Divide among plates, sprinkle on Parmesan and serve.

Notes

• Gnocchi: You can find these little potato pasta pillows in the dairy section of your supermarket, and sometimes in the freezer section. They are deceptively small…trust me when I say they are filling in all the good ways!
• Veggies: You can swap in pretty much any veggie that you love – asparagus, squash…as long as you saute it for long enough for it to get tender (or pre-cook it before adding it to the pan) any veggie will be perfect!
• Herbs: I sometimes toss in a handful of fresh thyme or parsley or basil right at the end. This is an optional but delicious step.