Gnocchi with Asparagus in Lemon Cream Sauce

This gnocchi with asparagus is a quick pasta-style recipe made with potato gnocchi, fresh asparagus, and a lemon cream sauce. It comes together in one pan in about 30 minutes, making it an easy spring dinner when asparagus is in season, and you want dinner on the table quickly.

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This recipe is inspired by a dish we ate at Seasons Rotisserie & Grill in Durango, CO. The pillow-soft gnocchi and vegetables were finished with beetroot powder, and it was good enough that we debated who deserved the last bite. That dinner stayed with us long after the trip, especially because I have a huge love for anything made with gnocchi.

Key Ingredients and Substitutions

There is a short list of ingredients for this recipe, and it comes together in less than 30 minutes, making it a great option for a weekday dinner.

The complete ingredient list and measurements are listed in the printable recipe below.

• Gnocchi: These potato-based dumplings cook quickly and become pillowy and soft. Find them in either the dried pasta aisle or the frozen section of your grocery store.
• Asparagus: This versatile vegetable is available year-round but peaks in April through May. The bottom part of asparagus spears becomes woody and tough, so cut off this section where the white part turns green, about an inch from the bottom.
• Beetroot Powder: This superfood adds earthy notes and beautiful color to the dish. Find it in health food stores or online. Though optional, it is recommended for its signature color and flavor.
• Tomatoes: We recommend using cherry or grape tomatoes, which work best in this recipe when cut into quarters. Their thicker skin maintains a meaty texture when cooked.
• Parmigiano Reggiano: This cheese is known as the “Champagne of cheeses” and is certified by specific Italian provinces under Italian law. You can substitute with regular Parmesan cheese, which will taste saltier and lack the nutty, rich flavor, but adjust your seasoning accordingly.
• Vegetable Stock: Low-sodium stock gives you the best control over the salt level in your final dish. You can use regular vegetable stock, but adjust other seasonings accordingly.
• Heavy Cream: This high-fat dairy product is essential for this recipe. The acid from lemon will curdle lighter dairy products, so don’t substitute with milk or half-and-half.
• Lemon: This citrus adds brightness and acidity to balance the richness of the cream sauce. Adjust the amount of zest to your taste.

How to Make Gnocchi with Lemon Cream Sauce

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Gnocchi is pillowy soft, so don’t overcook the asparagus. The asparagus should be tender but retain some crispness.

1. Sauté the Asparagus: In a large skillet over medium-high heat, olive oil. Then add the shallots and sauté for about 1 minute, stirring often. Add the asparagus and let it continue cooking for another 2 minutes. Finally, add garlic for the last 30 to 60 seconds, making sure it doesn’t burn, which would add a bitter flavor.

2. Add the Stock and Cream: Add the vegetable stock and lemon juice to the skillet with shallots, asparagus, and garlic. Bring it to a boil and add the heavy cream, salt, and pepper.

3. Add the Gnocchi: Bring the liquids back to a simmer, then add gnocchi and lemon zest. Cook for approximately 4-5 minutes, stirring occasionally, until the sauce thickens and the gnocchi is almost tender.

4. Add the Cheese and Tomatoes:  After the gnocchi has had a chance to cook, reduce the heat to medium-low, then stir in grated Parmigiano Reggiano. Add the tomatoes once the cheese has fully melted and incorporated.

Serve with an additional sprinkling of grated Parmigiano Reggiano, a garnish of lemon zest, and, if desired, a dusting of beetroot powder. We also recommend having this lemon posset for dessert.

Make-Ahead and Storage

Make-Ahead: Prep shallots, garlic, and asparagus up to 24 hours ahead and store in separate airtight containers in the fridge. The sauce base (without cream) can be made 1 day ahead. When ready to serve, reheat and add cream, then continue with the recipe.

How to Store: Keep leftovers in an air-tight container in the fridge for up to 3 days. The gnocchi will absorb more sauce as it sits.

How to Reheat: Add leftovers to a pan over medium heat with a splash of cream or stock. Cook until warmed through, stirring gently, about 3-4 minutes. Add more cream if needed to bring the sauce back to the desired consistency.

Recipe Tips and Notes

• Trim the asparagus. Cut off the woody end of the asparagus or peel off the skin from the bottom of the asparagus spears with a vegetable peeler. Asparagus should be cut into 1/2-inch pieces.
• Do not pre-cook the gnocchi. The cooking time might need to be adjusted, since fresh gnocchi cooks faster than frozen or dried gnocchi.
• Use heavy cream. We don’t recommend substituting the cream for half-and-half or milk since the acid in lemon juice can curdle milk.

Frequently Asked Questions