Skillet Gnocchi With Spring Vegetables – A Quick, Fresh Weeknight Dinner

This is the kind of weeknight meal that feels special without any fuss. Soft, pillowy gnocchi gets crisp around the edges in a hot skillet, then mingles with tender spring vegetables and a bright splash of lemon. Everything cooks in one pan, and the flavors are clean and fresh.

It’s cozy but light, fast but satisfying, and friendly to swaps based on what’s in your fridge.

What Makes This Special

This dish focuses on contrast: crispy gnocchi against tender spring greens. The vegetables keep their color and snap, while a quick butter-and-lemon finish ties everything together. You don’t need fancy tools, just a wide skillet and a few pantry staples.

The result is flexible, seasonal, and perfect for a no-stress dinner that still feels like something you’d order at a café.

Ingredients

• 1 pound shelf-stable or refrigerated potato gnocchi
• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter (or use all olive oil to keep it dairy-free)
• 1 small shallot, thinly sliced (or 1/2 small red onion)
• 2 cloves garlic, minced
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup sugar snap peas or snow peas, trimmed
• 1 cup small broccoli florets (or broccolini, chopped)
• 1/2 cup peas (fresh or frozen, no need to thaw)
• 2 cups baby spinach or arugula, loosely packed
• Zest and juice of 1/2 lemon
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan or Pecorino, plus more for serving
• Salt and freshly ground black pepper, to taste
• Fresh herbs for garnish: chives, parsley, or basil (optional)

Instructions

1. Toast the gnocchi. Heat 1 tablespoon olive oil in a large nonstick or well-seasoned skillet over medium-high heat. Add the gnocchi in a single layer. Cook, undisturbed, for 2–3 minutes, then toss and cook another 3–4 minutes until golden and crisp on most sides.

   Transfer to a plate.

2. Sauté aromatics. In the same skillet, lower heat to medium and add the remaining 1 tablespoon olive oil and the butter. Once melted, add shallot with a pinch of salt. Cook 2 minutes until softened.

   Add garlic and red pepper flakes; cook 30 seconds until fragrant.

3. Cook the hearty veg. Add asparagus and broccoli with a splash (2 tablespoons) of water. Cover the skillet or tent loosely and cook 2–3 minutes to steam and soften slightly.
4. Add quick-cooking greens. Stir in snap peas and peas. Cook uncovered 2–3 minutes until peas are bright and snap peas are crisp-tender.
5. Bring it together. Return the gnocchi to the skillet.

   Add lemon zest and juice. Toss until everything is glossy and coated, about 1 minute. If the pan looks dry, add another small knob of butter or a drizzle of olive oil.
6. Finish and season. Fold in spinach just until wilted.

   Sprinkle in Parmesan, taste, and adjust with salt and black pepper. Remove from heat and top with fresh herbs and extra cheese.

7. Serve hot. Plate immediately for the best crisp-tender textures. Add an extra squeeze of lemon if you like it bright.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet with a splash of water or olive oil to loosen the sauce and revive the gnocchi. Microwave works in a pinch, but the gnocchi may soften more. For freshness, add a squeeze of lemon and a bit of grated cheese after reheating.

Benefits of This Recipe

• One-pan simplicity: Minimal cleanup and easy steps make it weeknight-friendly.
• Seasonal and flexible: Use whatever spring vegetables look good, or swap in frozen staples.
• Balanced and satisfying: Carbs, fiber, and a touch of fat make a complete, filling meal.
• Quick timing: From start to finish, you’re looking at about 25 minutes.
• Great for beginners: Straightforward techniques with forgiving cook times.

Pitfalls to Watch Out For

• Overcrowding the pan: Gnocchi won’t crisp if the skillet is too full.

  Work in batches if needed.

• Overcooking vegetables: Spring veg should stay bright and slightly crisp. Stop cooking once they’re just tender.
• Skipping the lemon: The acidity lifts the flavors. Without it, the dish can taste flat.
• Not enough seasoning: Taste as you go.

  Vegetables and gnocchi need adequate salt to shine.

• Wrong pan choice: A nonstick or well-seasoned skillet helps gnocchi brown without sticking.

Variations You Can Try

• Protein boost: Add cooked chicken sausage, crispy pancetta, or sautéed shrimp in step 5.
• Creamy version: Splash in 1/4 cup heavy cream or a dollop of mascarpone at the end for a silky sauce.
• Herb-forward: Stir in pesto instead of Parmesan, or finish with a handful of chopped dill and basil.
• Lemon-garlic punch: Double the zest, add an extra clove of garlic, and finish with lemony breadcrumbs.
• Vegan friendly: Skip butter and cheese; use olive oil and finish with nutritional yeast and toasted almonds.
• Spice lover: Add Calabrian chili paste or more red pepper flakes for heat.
• Roasted vegetable twist: Roast asparagus and broccoli at 425°F until charred, then toss with the crisped gnocchi for deeper flavor.

FAQ

Do I need to boil the gnocchi first?

No. Pan-toasting shelf-stable or refrigerated gnocchi right in the skillet gives you crisp edges and a soft center. If you only have frozen gnocchi, let it thaw slightly and pat dry before toasting, or boil briefly and dry well before searing.

Can I use cauliflower gnocchi?

Yes, but it behaves differently.

Cook it longer to drive off moisture and get browning, and use a nonstick pan with a bit more oil. Expect a slightly chewier texture.

What if I don’t have asparagus?

Use green beans, zucchini, or broccolini. Aim for similar-size pieces and add them in the same order: sturdier veg first, quick-cooking greens last.

How can I make it gluten-free?

Choose a gluten-free gnocchi brand and confirm that your Parmesan and any add-ins are gluten-free.

The rest of the ingredients are naturally gluten-free.

Can I add a sauce?

Absolutely. A spoonful of pesto, a splash of cream, or a pat of herb butter turns the pan juices into a light sauce. Add near the end so the vegetables don’t overcook.

What’s the best way to re-crisp leftovers?

Heat a nonstick skillet with a teaspoon of olive oil over medium.

Add leftovers and cook, tossing occasionally, until warmed through and the gnocchi picks up a little color again.

Is this good for meal prep?

It works, but textures soften over time. For the best meal prep, undercook the vegetables slightly and store lemon separately. Add lemon and cheese after reheating.

Wrapping Up

Skillet Gnocchi with Spring Vegetables is a fresh, fast way to bring color and comfort to your table.

With crisped gnocchi, bright greens, and a lemony finish, it hits that sweet spot between simple and special. Keep the base method, swap in whatever veggies you have, and you’ll have a reliable weeknight favorite ready in minutes. Serve it as is, or add a protein and call it a complete meal.