Gnocchi with Asparagus in Cream Sauce

Gnocchi with Asparagus in Cream Sauce

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
17 ounces Gnocchi
2 Tablespoons Vegan Butter
1, diced Shallot
1 small bunch Green Asparagus
1 cup Plant Cream
1 teaspoon Sea Salt
0.25 teaspoon Ground Black Pepper
2 Tablespoons, grated Vegan Parmesan

Gnocchi with Asparagus in Cream Sauce

  • 20 Minutes
  • Serves 2
  • Medium




This easy to make gnocchi with asparagus in cream sauce is a traditional made vegan!

Nowadays, it’s so easy to find vegan alternatives and one of my favorite discoveries was plant cream aka vegan heavy cream.

Even with cheese, the vegan alternatives are great and I love using them for various dishes.

Vegan parmesan cheese is great and I love buying a wedge that I can grate myself.

Click the key words as I have linked them to my favorite products.

When asparagus is in season, I take full advantage.

One of my favorite pairings is with pasta and in this case – gnocchi.

Most gnocchi sold at the store is accidentally vegan but be sure to always check the ingredient list.

To keep it simple, I am only seasoning with salt and freshly ground black pepper.

If you have a go-to seasoning, feel free to add it in as this creamy sauce can take on many flavors and spices.

Leave your review for this gnocchi with asparagus in cream sauce recipe below and share with friends.




Bring water to aboil for the gnocchi

Use a medium-size pot, fill with water about 3/4 way full, add a lid and bring to a boil on high heat.


Get a Large Skillet

While the water comes to a boil for the gnocchi, make the sauce.

First, wash the asparagus and cut off the hard ends. If the asparagus is thicker, use a vegetable peeler to peel the ends then cut inch 1-inch pieces.

Heat your skillet on medium-high heat and add the vegan butter and diced shallots.

Sauté until the vegan butter has melted and the shallot are golden.

Next, add cut asparagus and cook for a couple of minutes until asparagus are cooked but still bright green.

Add the plant cream to pan, bring to a simmer and cook for 3-5 minutes until slightly thickened.

Lastly, season with salt and black pepper and turn off the heat.

Taste and adjust seasoning if needed.


Boil The Gnocchi

Gently drop the gnocchi into the boiling water and cook according to package directions.

For regular size gnocchi, it should take about 4 minutes or until the float to the top.


Add Gnocchi to Skillet

Once the gnocchi float, use a slotted spoon to move them to the skillet with the cream sauce and asparagus.

Gently stir to coat the gnocchi well.



Serve immediately. Sprinkle with freshly grated vegan parmesan, if desired.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

Basil Pesto Bruschetta
Pesto Scrambled Eggs
Basil Pesto Bruschetta
Pesto Scrambled Eggs

Add Your Comment