One-pan springtime gnocchi
Prep
10 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is my go to weeknight dinner when I want something that feels springtime fresh but comes together in under half an hour. Everything cooks in one pan, which means minimal cleanup and maximum flavor as all those lovely ingredients mingle together. The asparagus gives you a good dose of folate and fiber, so you're getting something genuinely nourishing alongside creamy gnocchi, crispy pancetta, and sweet peas. It's the kind of meal that tastes like you've spent hours in the kitchen, but honestly, you'll have it on the table in about 25 minutes flat. Perfect for when you want to impress without the stress.
Ella x
Ingredients
- 1 tbspolive oil
- 1shallot(finely chopped)
- 130 gramspancetta
- 500 gramsgnocchi(De Cecco Gnocchi di Patate)
- 230 gramsasparagus(cut into 3cm pieces)
- 320 gramsfrozen peas
- 200 mlsvegetable stock(or chicken stock)
- 3 tbspdouble cream
- 30 gramsparmigiano reggiano(finely grated)
- 1unwaxed lemon(zest)
Detail level
Instructions
- 1
Boil the kettle. Heat the oil in a large lidded sauté pan or shallow casserole dish over a medium heat. Add the shallot and pancetta and fry, stirring regularly, for 4-5 minutes. Meanwhile, put the gnocchi in a heatproof bowl and cover with just-boiled water; leave for 3 minutes.
- 2
Drain the gnocchi, then add to the pan with a pinch of salt. Turn up the heat to medium-high and fry, stirring, for 2-3 minutes, until taking on a little colour. Add the asparagus and fry for 2 minutes more. Tip in the peas and stock. Bring to a simmer, cover and cook for 2-3 minutes.
- 3
Uncover, stir in the cream, cheese and lemon zest, then cook for 1 minute until everything is hot and coated in a creamy sauce. Serve sprinkled with some more cheese and freshly ground black pepper, if liked.
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