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Spring asparagus gnocchi

Spring Baked Asparagus Gnocchi

Quick and easy pasta bake flavoured with seasonal Spring vegetables asparagus and peas. Gluten, dairy and egg free.

Course Main, Main Course
Cuisine Italian, Mediterranean
Keyword dairy free, egg free, gluten free, pasta, seasonal, spring
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Kyrstie Barcak


  • 1 tbsp olive oil
  • 1 lemon zest and juice
  • 4 slices prosciutto
  • 500 gm gnocchi pre-made
  • ¾ cup fresh peas (or frozen)
  • 1 bunch asparagus cut into thirds

To Serve:

  • 2 handfuls fresh parsley, kale, spinach finely chopped
  • freshly ground black pepper


  1. Heat oven to 170 degrees celcius (fan forced)

  2. Heat a pan over medium heat on the stove top

  3. Add the oil, lemon zest and 2 slices of the prosciutto. Allow it to cook for a couple of minutes until fragrant and the prosciutto starts to colour.

  4. Remove the pan from the heat and add the gnocchi, peas, asparagus, ½ of the lemon juice. Gently stir to coat with the flavours that are in the base of the pan

  5. Move the pan to the oven and cook for 15-17 minutes until the asparagus is tender. Gently stir the ingredients in the pan once during cooking

  6. To serve add the remaining lemon juice, stir through the chopped parsley and greens and season with cracked pepper. Add freshly grated Parmesan if dairy is tolerated.

Recipe Notes

This recipe uses a pan that can be transferred from the hot plate to the oven.  If you do not have a suitable pan you can complete steps 1-4 on the stove top and then transfer the ingredients to a baking dish suited to the oven.