Consider this gnocchi in cream sauce your latest green-lit comfort meal, where pillowy potato dumplings lounge under a silky asparagus sauce that feels a little like spring showed up in a sweater. Yogurt — or cashews for a vegan option — blends with garlic-sautéed asparagus, peas, spinach and pine nuts to form a velvety cloak. It’s weeknight-easy, family-style friendly, and best enjoyed curled up on the couch while holiday-movie dialogue dances in your head.
Gnocchi in Yogurt-Asparagus Cream Sauce
Ingredients
- 14 oz. potato gnocchi cooked per package instructions, or homemade gnocchi
Sauce
- 2 Tbsp. avocado oil
- 5 cloves garlic minced
- 12 oz. fresh asparagus lightly peeled, chopped
- 1/3 cup frozen green peas
- 1/2 cup baby spinach
- Pinch black pepper
- Pinch sea salt
- 1 tsp. paprika
- 1/3 cup pine nuts
- 1 cup plain organic yogurt or ½ cup soaked cashews for vegan
Garnish
- Handful whole peas cooked
- Handful asparagus tips cooked
- Sprinkle black sesame seeds
- Sprinkle pine nuts
- Sprinkle pomegranate arils
- Sprinkle shredded Parmesan cheese or nutritional yeast for vegan
Instructions
-
Using vegetable peeler, lightly peel first layer of skin off asparagus (Note: This will ensure that no woody texture remains.)
-
In pan on stove over medium heat, heat avocado oil and sauté garlic. Add asparagus, peas and spinach, mix and sauté about 5 minutes, or until asparagus is soft. Stir in salt, pepper and pine nuts. Remove from heat. Reserve some cooked asparagus tips and peas for garnish.
-
Transfer to food processor, add yogurt and blend until smooth sauce forms. (Note: Add a little more yogurt, if needed.)
-
To serve, spoon sauce over cooked gnocchi, garnish with asparagus tips, peas, pine nuts, black sesame seeds and shredded parmesan.
Recipe Notes
Grab the ingredients you’ll need (and more to explore) from Vitacost.
Featured Products
