Photo of Gnocchi with asparagus, peas, and tomatoes by WW

Gnocchi with asparagus, peas, and tomatoes

Total Time
23 min
10 min
13 min
Loaded with fresh vegetables and topped with Pecorino Romano Cheese, this gnocchi dish makes a refreshingly delicious quick and easy weeknight meal. Asparagus, Vidalia onions, and tomatoes mixed with garlic are the perfect combination in this Italian-inspired dish. Use any variety of sweet onion for this recipe. Try Vidalias from Georgia, 1015s (named for the date they are planted, which is October 15) from Texas, or Oso Sweets from South America. Serve this as a one-dish meal or with chicken or steak.


Whole wheat potato gnocchi

16 oz, (1 package) refrigerated or shelf-stable

Uncooked asparagus

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

Olive oil

1 Tbsp

Uncooked vidalia onion(s)

½ medium, chopped


4 medium clove(s), minced

Fresh tomato(es)

4 medium, chopped

Table salt

½ tsp

Black pepper

¼ tsp

Frozen green peas

1 cup(s), petite, thawed


¼ cup(s), thinly sliced

Grated Pecorino Romano cheese

2 Tbsp


  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