{"id":121,"date":"2026-06-07T18:33:00","date_gmt":"2026-06-07T16:33:00","guid":{"rendered":"https:\/\/lelabovegandefred.com\/?p=121"},"modified":"2026-10-27T22:42:16","modified_gmt":"2026-10-27T21:42:16","slug":"gnocchis-poeles-aux-asperges-et-broccolinis-vegan-20-min","status":"publish","type":"post","link":"https:\/\/lelabovegandefred.com\/en\/2026\/06\/07\/gnocchis-poeles-aux-asperges-et-broccolinis-vegan-20-min\/","title":{"rendered":"Pan-fried gnocchi with asparagus and broccolini (vegan, 20 min)"},"content":{"rendered":"
\"Gnocchis<\/figure>\n\n\n\n
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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\u2019s what our pianist on Erasmus makes over there) and I\u2019ve redone it my way, 100% plant-based.<\/p>\n\n\n\n

The secret: never boil the gnocchi<\/h2>\n\n\n\n

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\u2019s an unbeatable texture, much more indulgent than boiled gnocchi. And as a bonus, it\u2019s one step fewer.<\/p>\n\n\n\n

Check your gnocchi<\/h2>\n\n\n\n

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 \u201cgnocchi di patate\u201d are simply made of potato, flour and salt, so they\u2019re naturally vegan. Just pick the right pack.<\/p>\n\n\n\n

Broccolini, broccoli\u2019s cousin<\/h2>\n\n\n\n\n\n

If you don\u2019t 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\u2019t find any? Small florets of regular broccoli work perfectly.<\/p>\n\n\n\n

A recipe to adapt to what\u2019s in your fridge<\/h2>\n\n\n\n

That\u2019s 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\u2019s often where the best ideas are born.<\/p>\n\n\n\n

The recipe<\/h2>\n\n\n
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\"Pan-fried<\/div>\n<\/div>\n

Pan-fried gnocchi with asparagus and broccolini<\/h2>\n
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A quick recipe for pan-fried gnocchi with green asparagus and broccolini, crispy outside and soft inside. 100% plant-based, simple and full of flavor.<\/span><\/div>\n
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Prep <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Main course<\/span><\/div>
Cuisine <\/span>Italian<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>3<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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Base<\/h4>