Spring Asparagus, White Bean & Pea Gnocchi (vegan, gluten-free)

There’s something about the shift into spring that calls for fresher flavours, lighter meals, and a little more green on the plate. This spring gnocchi is exactly that - a vibrant, herby, lemony dish that celebrates the season. Asparagus is finally in abundance, and paired with gnocchi, cannellini beans, peas, and a handful of fresh herbs, it turns into something super simple but really delicious and satisfying.

It’s a meal that feels comforting but still fresh. Plus, it’s totally plant-based, gluten-free, packed with fibre and plant protein from cannellini beans, peas, and nutritional yeast - and it all comes together in under 30 minutes. Ideal for busy weeknights when you want something nourishing, quick, and full of flavour. Leftovers also work great for lunch the next day too, so feel free to double the recipe!

Why You’ll Love This Vegan Asparagus Gnocchi Recipe

• Quick & easy: Ready in under 30 minutes with minimal prep.

• Seasonal goodness: Makes the most of fresh spring produce, especially asparagus.

• Nourishing: Full of fibre and plant-based protein to keep you full satisfied.

• Naturally vegan & gluten-free: Easy to adapt to different dietary needs.

Ingredients You’ll Need to Make This Spring Gnocchi

You’ll find the full list and quantities in the recipe card below, but here’s a quick overview:

• Gnocchi – Use gluten-free if needed, or regular if not.

• Veggies – A mix of asparagus, courgette, and peas adds colour and texture.

• Cannellini beans – Creamy and protein-rich.

• Nutritional yeast – For a savoury, cheesy flavour without dairy, and a protein boost (it contains 4 grams per tablespoon).

• Fresh herbs – Dill, basil, and parsley bring brightness and plenty of flavour.

• Lemon zest + juice – The acidity helps tie all of the flavours together nicely.

Substitutions & Tips

• No cannellini beans? Chickpeas or butter beans also work well.

• Swap the veg: Try tenderstem broccoli, green beans, spinach, or broad beans.

• Want it extra creamy? Add a splash of plant-based cream or a spoonful of tahini at the end.

How to Make It (Quick Steps)

1. Prep your veg. Trim and chop the onion, garlic, asparagus and courgette.

2. Sauté aromatics and veg. Cook the onion and garlic in a pan first until soft and fragrant, before adding in the asparagus and courgette, and cooking until browning.

3. Add the peas and beans. Toss in the peas, cannellini beans, oregano, and a pinch of salt, and simmer until the veg has softened.

4. Cook the gnocchi. Boil until they float, then transfer straight to the pan.

5. Finish it off. Stir in the herbs, lemon zest and juice, and nutritional yeast. Season to taste and serve warm.

Press the play button below to watch the recipe reel on my Instagram!

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Spring Asparagus, White Bean & Pea Gnocchi

Yield: 2

Author: Emily Maun

Prep time: 5 MinCook time: 24 MinTotal time: 29 Min

This spring gnocchi is vibrant, herby, and lemony - perfect for spring time when the weather is finally warming up, and asparagus is in season. It’s vegan, gluten-free, packed with fibre and plant protein, and comes together in less than 30 minutes, making it perfect for a quick and easy weeknight dinner.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely diced
• 3-4 garlic cloves, minced
• 200g asparagus, thinly sliced (for quick cook-time)
• Half a medium-sized courgette, diced
• 1/2 tsp dried oregano
• 1/2 tsp salt (plus a pinch while cooking)
• 1 cup frozen peas
• 1 tin cannellini beans, with the liquid (if you struggle digesting beans, drain and rinse them well, and add 175ml water instead of the bean liquid)
• 250g gnocchi (gluten and egg-free if needed)
• 1/4 cup nutritional yeast (4 tbsp)
• Zest from 1/2 a lemon
• Juice from 1/2 a lemon
• Black pepper
• 2 tbsp chopped parsley
• 2 tbsp chopped basil
• 1 tbsp chopped dill

Optional Toppings

• Chilli flakes
• More fresh herbs
• Olive oil drizzle

Instructions

1. Heat the olive oil in a large pan on medium heat. Add the onion and saute for 4-5 minutes to soften and then add the garlic for around 1 more minute, before adding the asparagus and courgette. Cook for around 6-7 minutes, to allow for them to soften slightly and begin to brown on the edges. Next, add the oregano, pinch of salt, peas, beans, and liquid (or water). Give it a mix and add a lid to the pan. Allow it to simmer for 8 minutes.
2. While that's simmering, cook the gnocchi by adding to a pot of salted boiling water, and cooking for 1-2 minutes. You'll know it's ready when the gnocchi begins to rise to the surface. Turn off the heat, drain the water, and add the gnocchi to the pan. Mix well and continue to cook for 1-2 more minutes.
3. Turn off the heat and add the remaining ingredients (nutritional yeast, salt, pepper, fresh herbs, lemon zest, and lemon juice).
4. Serve immediately with optional toppings.

Notes

Can also be enjoyed cold and works well as meal prep. Store in the fridge for up to 3 days.

Nutrition Facts

Calories

620

Fiber

28 g

Protein

34 g

Nutritional info is per serve.