The Best Spring Vegetable Gnocchi with Pesto (Gluten Free, Vegan)

Prep: 5 minutesCook: 15 minutesTotal: 20 minutes
Yield: serves 2Category: Dinners
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This delicious Spring Vegetable Gnocchi with Pesto is a quick and easy dinner idea that is bursting with flavour.

This dish can be made in just twenty minutes making it the ideal dinner to throw together on those midweek nights when you don’t want to spend ages cooking. As the name suggests, the flavours work perfectly in spring and summer, however, the vegetables used are accesible all year round so you do not have to be limited to when you can make this.

I like to make this recipe using my homemade Walnut Pesto which you can find here as it is just bursting with flavour, however, if you are short on time and need something more convenient you can simply use a shop bought version. The ingredients used in this gnocchi dish mimic the flavours used in the pesto such as lemon juice, garlic and fresh basil, etc, so the dish will still be really flavourful. If you wanted to give this gnocchi a real kick you could try making it using my Wild Garlic Pesto.

I tend to use spiralised courgette in this recipe but a finely chopped courgette would work just as well. I have noted which vegetables to use in this recipe in the ingredients, however, if you wanted to amend this to suit what you have in that needs eating then feel free. I think any fresh green vegetables such as broccoli, mangetout, green beans or spinach would work really well in this so change the ingredients as you need to.

This dish is designed to be bursting with vegetables and the recipe listed below will give you a whopping four portions making it a great option for those trying to increase the amount of plants they eat. You can eat this dish on its own or you can serve it with a protein source, the flavours would work really well with chicken, (a meat free substitute or otherwise), so feel free to add some in to bulk the meal up if needed.

You only usually need to cook gnocchi for a few minutes in boiling water, however, certain brands may differ slightly so make sure you cook your gnocchi according to your packet instructions. Make sure you use a gluten free gnocchi in this recipe if you need to. If you are unable to source gluten free gnocchi you could actually follow this exact method but swap the gnocchi for pasta instead.

If you like my Spring Vegetable Gnocchi with Pesto recipe you may also like my Posh Pesto Pasta recipe which you can find here, or my Pea Pesto Potato Salad which is here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 2 servings gluten free gnocchi
  • 10 asparagus spears
  • 2 handfuls curly kale
  • 1 medium courgette
  • 1/2 cup frozen peas
  • 3 tbsp dairy free pesto
  • 1/2 handful fresh basil leaves
  • 2 tbsp nutritional yeast
  • 1 clove garlic
  • juice 1/2 lemon
  • splash extra virgin olive oil
  • pinch sea salt
  • pinch black pepper


  1. Roughly chop the asparagus spears into small pieces and add to a large frying pan along with a splash of olive oil
  2. Chop or spiralise your courgette and add to the pan along with the curly kale and frozen peas
  3. Mince the garlic and add to the pan along with a big pinch of sea salt and the lemon juice, cook for a few minutes, stirring often and allowing the vegetables to soften. Once soft reduce the heat
  4. Cook the gnocchi acording to the packet instructions
  5. Once cooked, scoop out two to three tablespoons of the water that the gnocchi cooked in and add to the pan along with the homemade pesto, nutritional yeast and the fresh basil leaves
  6. Drain the gnocchi and add to the pan, stir everything together until well combined. Season well with salt and pepper and any additional lemon juice if desired before serving


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