gnocchi with veggies

Gnocchi with Spring Vegetables

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian


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


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


  1. Cook gnocchi according to package directions.
  2. While gnocchi is cooking, simmer carrots in a pot of boiling water for 8 minutes or until tender.  Add peas to the carrots and simmer for another 2 minutes.  Drain and set aside.
  3. 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.
  4. Add remaining butter and gnocchi and sauté about 5-10 minutes or until lightly browned, turning from time to time.
  5. Add peas, carrots and peels and stir until warmed through.  Toss in thyme and season with salt and pepper.
  6. Divide among plates, sprinkle on parmesan and serve.