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

Cook Time: 10

Servings:

Calories: 415kcal

Ingredients

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

Instructions

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.

Video

Notes

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

Nutrition