Creamy asparagus gnocchi recipe
Deliciously creamy and ready on the table in just 10 minutes, this zesty asparagus gnocchi is the ultimate weeknight dinner. Using just 5 ingredients, this bowlful is a lovely springtime dish.
See method- Serves 4
- 10 mins
- 481 calories / serving
Ingredients
- 1 tbsp olive oil
- 400g asparagus spears, trimmed and cut into 5cm lengths
- 800g gnocchi
- 150g frozen peas, defrosted
- 120g garlic & herb Philadelphia
- ½ lemon, juiced, plus finely grated zest to serve
Each serving contains
- Energy
- 2030kJ 481.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 1.8g
- Sugars
- 6g
of the Reference intake
Carbohydrate 84.6gProtein 15.2gFibre 7.8g
Method
- Heat the oil in a large frying pan over a high heat and fry the asparagus for 3-4 mins until just tender and golden on the edges.
- Meanwhile, boil the gnocchi in a large pan of boiling water for 2-3 mins until tender, then drain, reserving a cupful of the cooking water. Toss the gnocchi into the pan with the asparagus, peas, cream cheese, lemon juice and reserved water and stir until well combined. Season well and serve with the extra lemon zest.
- See more Vegetarian recipes
