In the Kitchen: Chelsea’s Spring Vegetable Gnocchi Recipe

chelsea's spring vegetable gnocchi

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Chelsea’s Spring Vegetable Gnocchi

chelsea's spring vegetable gnocchi


  • 1 brown onion, diced
  • 1 garlic clove, minced
  • Half a bag of frozen peas
  • 1L chicken stock 
  • 1 bunch asparagus, cut into quarters
  • Half a bunch mint, sliced
  • 2 carrots, grated 
  • 1 red capsicum, diced 
  • 100g snow peas, cleaned and cut into thirds
  • 1 small packet baby spinach 
  • 1 packet gnocchi
  • Parmesan for serving
  • ½ punnet cherry tomatoes flash roasted with oil and a touch of salt


  1. Sautee the onion and garlic until brown. Add peas and cook slightly before adding stock to cover the vegetables. Bring to the boil then puree. 
  2. Take the pot off the heat and add spinach, asparagus, mint, more peas and snow peas into the puree mix. Stir until spinach is wilted.
  3. In a separate pot, heat some oil and cook the carrots and capsicum until just tender.
  4. In a third pot, cook gnocchi and leave aside to cool.
  5. Add all ingredients to the gnocchi and mix well.
  6. Serve topped with your roasted cherry tomatoes and parmesan on the side.

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