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Creamy Asparagus Gnocchi

Creamy Asparagus Gnocchi

Michelle Boulé
This recipe for Creamy Asparagus Gnocchi is a classic in the making. Gnocchi is a classic pasta comfort food, perfect for dinner!
5 from 6 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 4
Calories 603 kcal


  • Chef's Knife
  • Cutting Board
  • Baking Sheet
  • Saute Pan


  • 1 Pound Asparagus Trimmed
  • 2 Tbsp Olive Oil
  • Salt
  • Pepper
  • 10 Oz Gnocchi fresh or store bought
  • 2 Shallots Minced
  • 1 Clove Garlic Minced
  • 1 Cup Chicken stock
  • 1 ½ Cups Cream
  • ½ Cup Parmesan Cheese Grated
  • 2 Tbsp Flour
  • 2 Tsp Ground Thyme
  • Parsley optional


  • Preheat the oven to 425
  • Trim asparagus by cutting off the last ½ inch of the stalk. Slice stalks in half and place on a baking sheet. Drizzle with olive oil and generously season with salt and pepper. Roast for 5 minutes and toss. Roast for 3-4 minutes more or until asparagus has softened.
  • In a large pan, cook shallots and garlic until softened. Add chicken stock, cream, parmesan cheese, thyme and flour. Bring to a simmer and cook until liquid has reduced and thickened.
  • In a separate pot, bring water to a boil and cook gnocchi as desired.
  • Add gnocchi to the sauce and stir to combine. Mix in asparagus and season with salt and pepper to taste. Enjoy!


Calories: 603kcalCarbohydrates: 40gProtein: 14gFat: 45gSaturated Fat: 24gCholesterol: 133mgSodium: 565mgPotassium: 423mgFiber: 5gSugar: 4gVitamin A: 2288IUVitamin C: 8mgCalcium: 265mgIron: 6mg
Keyword Creamy Asparagus Gnocchi
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