Make This AMAZING Spring Gnocchi With Fresh Asparagus!

Learn how to make a delicious spring gnocchi dish with fresh asparagus in this easy recipe video. Perfect for a healthy and tasty meal!

Indulge in the creamy goodness of this spring classic dish – Asparagus Gnocchi with Mascarpone & Peas! Learn how to make this delicious asparagus recipe in this video. Perfect for a taste of Italy at home!

This Italian-inspired dish combines soft potato gnocchi with tender asparagus, fresh peas, and a touch of lemon zest, all brought together in a light mascarpone cream sauce. It is a gentle way to welcome spring onto your plate. Ideal for a weeknight dinner or a seasonal Sunday meal.

In today’s video, I am using two types of asparagus, thin supermarket spears and two majestic ones from Julie’s vegetable patch. They not only makes the dish visually beautiful, but also reminds us how rewarding it is to cook with what the season gives us. Their visual contrast and the garden connection bring the story alive, and there is even a light scientific moment explaining why asparagus creates that distinct smell for some people.

📄 This recipe is simple, elegant, and full of flavour. A PDF is available below and in the pinned comment
https://drive.google.com/file/d/1pcu3x25COaaai_EAkPHI6-WtP9y_W8dL/view?usp=sharing

INGREDIENTS – 2 PEOPLE
250g to 300g potato gnocchi
125g thin asparagus, trimmed and cut into 3–4 cm pieces
2 thick asparagus spears (about 90 g), reserved for visual plating
100g peas (fresh or frozen)
1 tablespoon butter
3 dessert spoons mascarpone
Zest of ½ lemon (optional, but lifts everything)
40g Parmesan, finely grated
Salt, to taste
Freshly ground black pepper, to taste
A few mint leaves (optional, for garnish)

INSTRUCTIONS
Blanch the vegetables – Bring a large pot of salted water to the boil. Add the peas and thin asparagus pieces. Cook for about 2–3 minutes until just tender. Remove with a slotted spoon and set aside. Drop in the thick spears for 4–5 minutes until cooked but still firm. Set them aside separately for plating.

Cook the gnocchi – In the same water, cook the gnocchi until they float to the surface, about 2 minutes. Drain and reserve a ladle of the cooking water.

Create the sauce – In a wide pan, melt the butter gently. Add the mascarpone, a splash of the reserved water, and stir until it forms a silky sauce. Add the lemon zest if using, then stir in the peas and thin asparagus.

Toss everything together – Add the cooked gnocchi to the pan. Gently fold everything together over low heat. Add Parmesan, a little more water if needed, and season with salt and pepper.

Plating – Spoon the gnocchi onto warm plates. Cut the thick asparagus diagonally and lay them on top, almost like a garnish or “crown.” Finish with a little more Parmesan and a few small mint leaves if you have them.

00:00 – Welcome & what we’re cooking
00:20 – Supermarket vs homegrown asparagus
01:02 – Preparing and trimming the asparagus
01:27 – Blanching asparagus and peas
02:10 – Preparing and cooking the homegrown spears
03:01 – Why asparagus makes smell
04:20 – Cooking the gnocchi
04:57 – Making the mascarpone cream sauce
05:45 – Adding lemon zest, peas, and asparagus
06:07 – Tossing the gnocchi and finishing with Parmesan
06:45 – Fresh mint and final seasoning
07:14 – Plating and garden asparagus moment
07:47 – Tasting, reflections, and closing
08:05 – Ciao ciao, buon appetito!

#healthyfood #AsparagusGnocchi #SpringRecipe #freshasparagusrecipes #CreamyGnocchi #TortellinoTime