Go Back
Creamy blue cheese gnocchi with asparagus and peas

Recipe: Creamy blue cheese gnocchi with asparagus and peas

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course, Main Dish
Servings 4


  • 500 g gnocchi 1 pound
  • olive oil
  • 2 shallots
  • 300 g fresh asparagus 2½ cup when cut
  • 300 ml cream 1 cup
  • 125 g blue cheese 5 oz
  • 250 ml frozen grean peas 1 cup
  • parmesan


  • Finely dice the shallots, cut the asparagus in roughly the same size as the gnocchi.
  • Heat up a pan with som olive oil and sauté the shallots until translucent over medium-high heat
  • Add the asparagus and cook for around 5 min, season with salt and pepper then transfer everything to a separate bowl for later use
  • Bring a pot of water to a boil
  • Pour the cream into the pan along with crumbled blue cheese and stir until melted. Reduce heat to low
  • Cook the gnocchi according to package (usually just a few minutes). Add the peas to the pan with the sauce.
  • Drain the gnocchi once they are ready and add to the creamy sauce. Mix until everything is coated then add the asparagus and shallots and toss to combine.
  • Let the pan heat up everything then serve hot with shaved or shredded parmesan on top