Crispy Gnocchi with Peas, Asparagus and Lemon

Crispy Gnocchi with Peas, Asparagus and Lemon is spring comfort food at its finest. Pan-fry the gnocchi until it’s crispy on the outside and soft on the inside, then toss it with asparagus, sweet peas, fresh basil, and a hit of lemon zest for a bright, vibrant taste. Finished with  Parmesan cheese, it’s a quick and satisfying meal that celebrates the best of the season in every bite—simple enough for a weeknight, special enough for guests.

Featured Comment:

“I just made this tonight with fresh peas and asparagus from the farmers market, and it is so good. The fresh lemon give it a lovely bright finish which off sets the butter.! I may try your homemade gnocchi one day but I wouldn’t change a thing.” – Freda

Table of contents

• Ingredients
• Spring Flavors
• How to Crisp Gnocchi
• Vegetable Options
• Is all gnocchi the same?
  • More Gnocchi Recipes

Ingredients

• Unsalted butter
• Olive oil
• Gnocchi
• Peas
• Asparagus
• Salt and Black pepper
• Basil
• Lemon Zest
• Parmesan cheese

This is the perfect light spring meal, ready in about 30 minutes. A popular dish here since 2017. With two servings of vegetables and a vegetarian-friendly base, it also packs in protein from the peas and Parmesan cheese. You can easily make this recipe with your favorite pasta—just skip the crisping step.

Spring Flavors

I kept the other flavors minimal by skipping both garlic and onion. Instead, I opted for fresh lemon zest and basil—bright, fresh ingredients that complement the asparagus and sweet peas. I used only lemon zest, not lemon juice, to avoid adding too much acidity. All the flavors work together in balance, with none overpowering the others.

How to Crisp Gnocchi

This recipe works beautifully whether you’re making homemade gnocchi (I have a great video tutorial on How to Make Gnocchi) or using frozen or store-bought versions. You can brown gnocchi without boiling it first, but you won’t get that soft, pillowy center. I prefer to pre-boil it—just a quick 2 minutes (check your package instructions)—before crisping it.

Once the gnocchi float to the top of the boiling water, drain them and spread them out in a single layer on a large surface—like a baking sheet pan or serving dish—to prevent sticking. 

Then, add them to a hot pan with butter and oil, and sauté, turning occasionally, until they’re golden brown on all sides. The result: perfectly crisp on the outside and soft and pillowy in the center.

Vegetable Options

If you’re not a fan of asparagus, swap it out for green beans or your favorite crisp-tender vegetable.

Is all gnocchi the same?

There are actually several types, and they vary in texture, ingredients, and even region of origin. Here’s a quick breakdown:

• Potato Gnocchi – The most common type, made with mashed potatoes, flour, and sometimes egg that is soft and pillowy.
• Ricotta Gnocchi (Gnocchi di Ricotta) – Lighter and fluffier than potato gnocchi, made with ricotta cheese and less flour. These are delicate and quick-cooking—ideal with buttery or tomato-based sauces.
• Semolina Gnocchi (Gnocchi alla Romana) – A Roman-style gnocchi made with semolina, milk, butter, and Parmesan. It’s shaped into rounds and baked until golden. Totally different texture—more like a soft, cheesy polenta cake.
• Vegetable-Based Gnocchi – Think spinach gnocchi, beet gnocchi, or even sweet potato or pumpkin. These swap out the usual potato for veggie purées and offer both color and a subtle flavor twist.
• Store-Bought Gnocchi – Comes in shelf-stable, refrigerated, or frozen varieties. These are usually potato-based but may include other stabilizers. They’re great for convenience and ideal for pan-frying to crispy perfection.

More Gnocchi Recipes

Craving more ways to enjoy gnocchi? From hearty Italian sausage gnocchi to cheesy baked comfort food and everyone’s favorite cacio e pepe, these delicious recipes bring even more gnocchi goodness to your table. Whether you’re cooking a quick weeknight dinner or planning something a little special, there’s a dish here to inspire your next bite.

• Baked Gnocchi with Sage and Cheese Sauce – Comforting baked gnocchi enveloped in a rich sage and cheese sauce. 
• Cacio e Pepe Gnocchi – A simple yet flavorful dish featuring gnocchi tossed with cheese and pepper.
• Sweet Potato Gnocchi with Sage Butter – A delightful twist on traditional gnocchi, incorporating sweet potatoes and a sage-infused butter sauce.

If you’ve tried this Crispy Gnocchi with Peas, Asparagus and Lemon please leave a star rating in the recipe. You can also ask a question or leave a comment below.

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Yield: 4

Crispy Gnocchi with Peas, Asparagus and Lemon

Print

Gnocchi is crisped in a pan with butter and oil and tossed with peas, asparagus, lemon zest basil and Parmesan cheese.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 16 ounces (454 grams) homemade or packaged gnocchi, fresh or frozen
• 1 pound (453 grams) asparagus, cut into bite-size pieces
• 1 cup (150 grams) fresh or frozen peas * see note
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• A large handful of basil leaves, chopped
• 1 tablespoon fresh lemon zest
• ½ cup (45 grams) Parmesan cheese, grated plus more for serving

Instructions

1. Bring a large pan of water to a boil and add the gnocchi. Boil for about 2 minutes, until they float to the top. Remove onto a large surface like a baking sheet so they don’t stick together. This helps dry them out so they crisp.
2. Add the butter to a large sauté pan over medium heat.  When the butter bubbles add the gnocchi (no need to pre-boil. If using frozen, no need to defrost first) and cook for 2 minutes per side until browned, remove from the pan.
3. To the same pan add the asparagus and peas, toss and cook for 3-5 minutes until the asparagus is tender. Add the salt, pepper, basil, lemon zest. Add the gnocchi back into the pan, mix well. 
4. Serve with more cheese.

Notes

* If using fresh peas, you’ll need to pre-boil them for a few minutes. You can add frozen peas without defrosting.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 441Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 75mgSodium 392mgCarbohydrates 59gFiber 7gSugar 5gProtein 15g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

Janette

Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on  Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…