Gnocchi with asparagus and sage: the easy spring recipe ready in 30 minutes

In the early spring of 2026, gnocchi with asparagus is the perfect way to enjoy the first vegetables of the season. Fresh, quick and vegetarian, this dish combines soft gnocchi, crunchy asparagus and sage-scented butter. It’s the perfect recipe for a light lunch or refined dinner.

A simple, refined spring dish

The warm weather is back, and with it the desire to cook light recipes. Asparagus gnocchi are a perfect answer. They combine the sweetness of potatoes with the freshness of green vegetables.

This recipe takes just 15 minutes to prepare and the same amount of time to cook. So even busy cooks can make it without stress. What’s more, it’s affordable for 4 people.

The secret of this dish lies in the balance of flavors. The asparagus adds its characteristic crunch. Sage butter, meanwhile, envelops the gnocchi in a delicate fragrance.

“Soft gnocchi, crunchy asparagus and sage-scented butter make up this gourmet vegetarian dish that’s fresh and quick to prepare.”

The essential ingredients

To make a success of your asparagus gnocchi, opt for fresh produce. Count on 500 g of homemade or store-bought gnocchi, preferably fresh. A bunch of green asparagus forms the vegetable base of the dish.

Add a small zucchini and a small white onion to enrich the garnish. The 8-10 fresh sage leaves are essential for flavoring the butter. You’ll also need 40g butter and 2 tablespoons olive oil.

• 500 g fresh gnocchi for a soft texture
• 1 bunch green asparagus for crunchiness
• 8 to 10 fresh sage leaves for fragrance
• 30 g Parmesan cheese shavings for a gourmet touch
• Zest of half a lemon for freshness

Step-by-step preparation

Start by washing the asparagus and cutting away the fibrous base. Then cut into sections, keeping the tips whole. This ensures even cooking while preserving the aesthetic appeal of the dish.

Wash the zucchini and cut into half-slices. Peel and finely chop the onion. These complementary vegetables add roundness to the asparagus gnocchi.

Bring a large pot of salted water to the boil. Plunge the gnocchi into the simmering water. When they rise to the surface, after about 2-3 minutes, carefully drain them.

Heat the olive oil in a large frying pan. Add the onion and let it become translucent. Add the asparagus and zucchini. Fry for 5 to 7 minutes: the vegetables should remain slightly crunchy.

Final assembly for perfect results

Add the butter to the pan. When it foams, add the sage leaves and leave to infuse for a few moments. This fragrant, nutty butter transforms asparagus gnocchi into an exceptional dish.

Add the drained gnocchi and sauté for 2-3 minutes until lightly browned. Season with salt and pepper, and add lemon zest for freshness. Divide between soup plates and sprinkle with Parmesan shavings.

Tips to make this recipe even better

For added flavor and texture, you can brown the gnocchi in a pan after draining them. They’ll be crispy on the outside and soft on the inside. This textural contrast will delight your guests.

Take care not to overcook the asparagus. They should retain their bright color and crispness. Overcooking will make them soft and dull, spoiling the appearance of the dish.

Asparagus gnocchi can be eaten immediately after preparation. Serve piping hot to fully appreciate the fragrance of the sage and the melt-in-the-mouth texture of the gnocchi. This vegetarian dish is ideal for both everyday meals and elegant dinners.

• asparagus gnocchi