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Vegetable Gnocchi with Cheese Sauce

Enjoy a delicious family dinner in minutes with this easy vegetable gnocchi and cheese sauce recipe. It’s full of fresh spring vegetables, and the cheesy sauce will keep the kids asking for more.

Finding family-friendly healthy dinners doesn’t have to be complicated! You can create a delicious meatless dish with a little bit of pasta and some cheese sauce that even the kids will love. This vegetable gnocchi recipe is always a hit at the dinner table. Even though it’s packed with delicious spring veggies, it’s topped with a delightful sauce that no kid can resist.

Overhead view Cheesy Gnocchi in a yellow bowl pin.

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What Do I Need to make This Vegetable Gnocchi Recipe?

Since this is a meat-free pasta dish, it’s the perfect budget-friendly meal. And you’ll love the classic combination of spring flavors in each bite! But the best part about this simple recipe is the short list of fresh ingredients. Add these items to your shopping list so you can make this meal for dinner tonight:

Overhead view of ingredients for Cheesy Gnocchi.

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How Do I Make This Vegetable Gnocchi Recipe?

Since this cheesy gnocchi recipe can be made in less than 30 minutes, it’s perfect for a busy weeknight dinner. But just because it’s quick to prepare doesn’t mean it’s unhealthy! Thanks to the combination of veggies in this easy dish, it’s packed with flavor and vitamins. To make your vegetable gnocchi, follow these simple instructions:

Step One: Prepare the Ingredients

Bring a large pot of water to a boil on the stovetop. Add the gnocchi, asparagus, and peas to the pot when the water begins to bubble. Continue boiling for five minutes until the gnocchi and vegetables are tender.

Step Two: Saute the Vegetables

While the gnocchi are boiling, heat a large skillet over medium heat. Add the butter and cook until melted, then add the leek and minced garlic. Continue cooking until the leeks soften, which should take around three minutes. After that, add the boiled gnocchi, asparagus, and peas to the pan. Continue cooking for around three minutes until the gnocchi brown on one side.

Sauteeing vegetables in a skillet.

Step Three: Prepare the Cheese Sauce

Add the chicken stock, heavy cream, and ¼ cup parmesan cheese to the pan and stir to mix. Continue stirring until the sauce is smooth and creamy and the cheese is melted. Season with salt and pepper to taste, then add the fresh herbs and stir to mix. Top with more parmesan cheese before serving.

Cheesy gnocchi in a skillet with a blue serving spoon mixing it.

Is this Vegetable Gnocchi Recipe Vegetarian?

While this simple recipe is prepared without meat, it isn’t vegetarian as written. That’s because the sauce is made with chicken broth. You can make one easy substitution to transform this delicious dish into a kid-friendly vegetarian meal.

Substitute vegetable stock or water for the chicken broth to make this easy dinner vegetarian.

Vegetable Gnocchi Recipe Ideas

You’ll love how quick and easy this vegetable dinner is to prepare! And since it’s so simple, it’s also easy to customize. Try these recipe ideas to create a delicious dish everyone in your family will love.

  • Add more vegetables. Everyone will love the delicious combination of spring veggies in this simple dinner. But if you want to add more (or different) vegetables to your meal, try mixing in onion, broccoli, kale, cauliflower, zucchini, corn, spinach, or green beans.
  • Mix in some meat. This simple dinner is delicious and filling without any meat at all. But if you want more protein, add chopped ham, cooked chicken, or bacon to the pan with leeks and garlic.
  • Make it vegan. Since this dish is prepared with dairy ingredients and chicken stock, it’s not vegan. But with a few substitutions, you can quickly turn it into a vegan dinner. Substitute olive or butter, vegetable stock for chicken broth, non-dairy heavy cream, and vegan parmesan cheese.

Cheesy gnocchi with vegetables.

How Do You Store Vegetable Gnocchi?

This delicious dinner is sure to be gobbled up by your entire family! But if you have a little bit left when dinner is over, transfer it to an airtight container and place it in the refrigerator until you’re ready to eat it again. The leftovers will stay good for up to four days.

To reheat the gnocchi, warm it in the microwave in 30-second intervals, stirring between intervals. Or heat the leftovers in a skillet over medium-low heat until warmed through.

What to Serve with Vegetable Gnocchi?

Since this dish combines gnocchi and veggies with a creamy cheese sauce, it’s an amazing one-pot meal. But that doesn’t mean you can’t add a few side dishes to the table while serving your dinner! Try serving this vegetable gnocchi with one of these side dish ideas:

  • Garlic bread or breadsticks
  • Homemade rolls
  • Roasted green beans, carrots, Brussels sprouts, or zucchini
  • Side salads
  • Bruschetta
  • Roasted potatoes
  • Mashed potatoes
  • Stuffed mushrooms

Cheesy vegetable gnocchi in a yellow bow.

Vegetable Gnocchi with Cheese Sauce

Enjoy a delicious family dinner in minutes with this easy vegetable gnocchi and cheese sauce recipe. It’s full of fresh spring vegetables, and the cheesy sauce will keep the kids asking for more.
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Course: Main Course
Cuisine: Italian
Keyword: Vegetable Gnocchi with Cheese Sauce
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 415kcal


  • 16 oz package potato gnocchi
  • 1 cup asparagus cut into ½ inch pieces
  • 1 cup fresh or frozen green peas
  • 2 tablespoons butter
  • 1 leek white parts only, thinly sliced
  • 4 cloves garlic minced
  • ½ cup chicken broth
  • ½ cup heavy cream
  • ¼ cup parmesan cheese plus more for garnish
  • Salt and pepper to taste
  • ¼ cup chopped fresh herbs any combination of parsley, dill, basil, oregano, or cilantro will work


  • Bring a large pot of water to a boil. Add gnocchi, chopped asparagus, and peas to boiling water. Boil for 5 minutes. Drain.
  • Meanwhile, melt butter in a large skillet. Add sliced leek and minced garlic. Sautee over medium heat until leeks soften, about 2-3 minutes.
  • Add gnocchi and vegetable mixture to the skillet. Spread into an even layer, and cook, undisturbed, for 3 minutes until gnocchi begins to brown on one side.
  • Add in chicken stock, heavy cream, and ¼ cup parmesan. Stir until smooth and thoroughly combined. Add salt and pepper to taste.
  • Mix in fresh herbs. Top with additional parmesan cheese if desired. Serve immediately.


This recipe is substitution friendly! See substitutions below
1 leek= ½ cup diced onion
Chicken stock = any type of stock or water
Heavy cream = half & half or milk
Other boil in a pot veggies = broccoli, kale, cauliflower, green beans


Calories: 415kcal | Carbohydrates: 52g | Protein: 11g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 654mg | Potassium: 249mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1563IU | Vitamin C: 20mg | Calcium: 155mg | Iron: 6mg
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