× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Spring Vegetable Gnocchi

Share this

Print Recipe
Cuisine: American
Prep Method: Boiled


Main Dish

Prep Time

15 Mins

Cook Time

15 Mins


Serves 4 (10-ounce portions)


  • 1 cup Dehydrated Potato Flakes
  • 1 cup Hot Water
  • 1 each Large Egg, beaten
  • 1-1/2 cups All Purpose Flour
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • As Needed Simmering Water for cooking the gnocchi
  • 3 tablespoons Extra Virgin Olive Oil
  • ½ cup Button Mushrooms, cut into quarters
  • ¼ cup Frozen or Fresh Sweet Corn
  • ½ cup Snow Peas
  • ½ cup Chopped Asparagus
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • ½ cup Fresh Basil
  • As Needed Freshly Squeezed Lemon Juice (optional)


  1. Place potato flakes in a large bowl. Stir in boiling water; add egg and stir. Stir in flour, do not overwork the flour or the gnocchi will get tough. On a lightly floured surface, knead 10-12 times, forming a soft dough.
  2. Divide dough into four portions. On a floured surface, roll each portion into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
  3. In a large saucepan, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon onto a baking sheet or a large plate to cool slightly while you sauté the vegetables.
  4. In a large sauté pan heat the olive oil over medium-high heat and cook the mushrooms for 4-5 minutes stir occasionally until they are nice and golden.  At this point add in the corn, snow peas and asparagus and season with salt and pepper.  Sauté the vegetables for 2-3 minutes or until the asparagus and snow peas are tender and bright green. Add the chopped fresh basil.
  5. Add the gnocchi and gently toss with the warm vegetables being careful not to break the delicate gnocchi.
  6. Serve the gnocchi with some freshly squeezed lemon juice if desired.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving









Vitamin C












Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up