Pumpkin Gnocchi with Asparagus, Peas & Goat’s Cheese


Pumpkin Gnocchi with Asparagus, Peas & Goat’s Cheese

By: The WellBeing Team


  • 320g jar marinated goat’s feta, drained & oil set aside
  • 3 bunches asparagus, trimmed & cut into 5cm pieces
  • 1 cup frozen baby peas, rinsed & covered with boiling water
  • 2–3 cloves garlic, crushed
  • 500g Grand Italian Pumpkin Gnocchi
  • Zest 1 lemon
  • 10g chives cut into 1½cm pieces, plus extra to serve
  • 2 tbsp dill, roughly chopped, plus extra to serve
  • Salt & freshly ground black pepper, to taste


  • Heat 3 tbsp of the reserved oil in a large non-stick frying pan. Add the asparagus and sauté for 2–3 mins.
  • Drain the peas then add to the pan with the garlic and sauté a further 2–3 mins.
  • Meanwhile, cook the gnocchi according to the packet instructions then drain well.
  • Add the gnocchi to the pan with the lemon zest and herbs and allow to heat through thoroughly. Season to taste.
  • Gently toss through the crumbled goat’s feta and spoon into serving bowls. Garnish with extra chives and dill and serve immediately.


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The WellBeing Team

The WellBeing Team

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