This is the kind of dish I love: ready in 20 minutes, made with next to nothing, and still full of sunshine. Gnocchi browned in the pan, green asparagus and broccolini with just a little bite, some red onion, pine nuts, a pinch of herbs. This recipe comes straight from Italy (it’s what our pianist on Erasmus makes over there) and I’ve redone it my way, 100% plant-based.
The secret: never boil the gnocchi
This is the move that changes everything. We usually drop gnocchi into boiling water, but for this recipe, definitely not. Throw them straight into a hot pan with a drizzle of olive oil, over medium heat. The result: they turn golden, crispy outside and soft inside. It’s an unbeatable texture, much more indulgent than boiled gnocchi. And as a bonus, it’s one step fewer.
Check your gnocchi
A small heads-up to keep it 100% plant-based: some store-bought gnocchi contain eggs. Read the label. The good news is that many traditional Italian “gnocchi di patate” are simply made of potato, flour and salt, so they’re naturally vegan. Just pick the right pack.
Broccolini, broccoli’s cousin
If you don’t know it, broccolini is a cross between broccoli and Chinese kale. It comes as long, thin stems topped with small florets, and it tastes milder and slightly sweeter than regular broccoli. You eat all of it, stem included, so nothing goes to waste. Can’t find any? Small florets of regular broccoli work perfectly.
A recipe to adapt to what’s in your fridge
That’s the whole spirit of the lab: this pan-fry is a base to adapt. No asparagus? Use peas or sliced zucchini. No broccolini? Broccoli, cauliflower florets, or even spinach added at the end. The pine nuts can become crushed walnuts or sunflower seeds. Cook with what you have: that’s often where the best ideas are born.
The recipe
Pan-fried gnocchi with asparagus and broccolini
Ingredients
Base
- 500 g gnocchi di patate egg-free
- 1 bunch green asparagus
- 1 bunch broccolini
- 3 tbsp olive oil
Aromatics
- 1 red onion
- 1 shallot
- 2 garlic cloves
Seasoning
- salt and black pepper
- lemon zest optional
- chili flakes optional
Prep
- Wash and cut the asparagus and broccolini.
- Slice the onion, shallot and garlic.
- Sauté the aromatics in the olive oil over medium heat.
- Add the gnocchi straight to the pan without boiling them.
- Let them brown for 5 to 7 minutes until crispy.
- Add the vegetables and sauté for another 5 to 8 minutes.
- Adjust the seasoning and serve hot.
✅ Tips (Notes)
Don’t boil the gnocchi before cooking: that’s the secret to the crunch. Check that the gnocchi are egg-free to keep it 100% vegan. You can replace the broccolini with regular broccoli.
A simple, quick dish that smells of the Mediterranean and can be reinvented endlessly. If you try it, show me your version! Tag me on Instagram @le_labo_vegan_de_fred or leave me a comment below. And tell me: which seasonal vegetables would you use?
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