Photo of Gnocchi with Asparagus, Peas, and Tomatoes by WW

Gnocchi with Asparagus, Peas, and Tomatoes

Points® value
Total Time
23 min
10 min
13 min


Refrigerated potato gnocchi

16 oz, or shelf table, whole wheat


1 pound(s), trimmed and cut into 1-inch pieces

Olive oil

1 tbsp(s)

Vidalia onion

½ medium, chopped

Garlic clove

4 clove(s), medium, minced


4 medium, chopped

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Frozen green peas

1 cup(s), thawed

Fresh basil

¼ cup(s), thinly sliced

Grated Pecorino Romano cheese

2 tbsp(s)


  1. Cook gnocchi according to package directions. Using slotted spoon, transfer gnocchi to medium bowl and set aside. Add asparagus to pot and cook until crisp-tender, 3 minutes. Drain, reserving ¼ cup pasta cooking water.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add onion and garlic. Cook, stirring often, until onion is golden, 2–3 minutes. Add tomatoes, salt, and pepper. Cook, stirring often, until tomatoes are heated through, about 2 minutes.
  3. Add gnocchi, asparagus, and peas to skillet. Cook, stirring constantly and adding reserved cooking water as needed to moisten, until heated through, about 3 minutes. Remove from heat. Stir in basil. Divide evenly among 4 bowls and sprinkle evenly with pecorino.
  4. Serving size: 1½ cups pasta and ½ tablespoon cheese