Garlic vegetable gnocchi

Course: Potato-based mains
Keyword: garlic, gnocchi, vegetables
Servings: 4 people
Calories: 459kcal
Author: Emily Leary
A quick, easy and yummy recipe for you today that’s packed with green veg.
Print Recipe


  • 2 medium carrots
  • 2 medium courgette
  • 1 bunch asparagus
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 500 g gnocchi
  • 50 g salted butter
  • 50 g parmesan cheese or a similar veggie alternative


  • Chop the top 10cm or so of the asparagus into 1cm pieces
  • Peel the carrots, then slice very thinly – I used a cheese slice
  • Slice the courgette very thinly
  • Crush or finely chop the garlic
  • Put the olive oil, carrots, courgette, asparagus and garlic into a large frying pan and fry over a medium heat for just a few minutes until beginning to soften, then turn the heat down to low
  • Put the gnocchi into boiling, salted water and cook for 2 minutes
  • Drain the gnocchi and stir into the veg with the butter and the black pepper
  • When the butter has melted, it’s ready – the veg should have a little bit of bite
  • Serve and top with freshly grated cheese


Calories: 459kcal | Carbohydrates: 56g | Protein: 13g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 35mg | Sodium: 745mg | Potassium: 604mg | Fiber: 7g | Sugar: 6g | Vitamin A: 131% | Vitamin C: 32.2% | Calcium: 23.4% | Iron: 41.8%