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Creamy Veggie Gnocchi
Find the shelf-stable gnocchi needed for this recipe in the pasta aisle.
Salt and pepper
1 (17.5-oz.) package potato gnocchi
1 Tbsp. olive oil
3 1/2 cups Hannaford White Mushrooms, quartered
1/2 yellow onion, sliced thin
3/4 bunch asparagus, ends trimmed, cut into 1" pieces
3/4 cup grape tomatoes, halved
1/4 cup Hannaford 2% Fancy Shredded 4 Cheese Mexican Blend
2 Tbsp. Hannaford Plain Nonfat Greek Yogurt
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Creamy Veggie Gnocchi

Creamy Veggie Gnocchi

Creamy Veggie Gnocchi
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:20 minutes
1. Bring a large pot of salted water to a boil. Add gnocchi and cook, stirring occasionally, until gnocchi float, about 2 minutes. Reserve 1/2 cup cooking water, then drain gnocchi and return to empty pot; cover and set aside.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat until shimmering. Add mushrooms and onion, season with salt and pepper, and cook, stirring occasionally, until vegetables are tender and lightly browned, 8 to 10 minutes. Add asparagus and reserved cooking liquid, cover, and cook until asparagus are just tender, about 3 minutes. Stir in tomatoes and cook, uncovered, 1 more minute. Remove skillet from heat and stir in cooked gnocchi, cheese, and yogurt. Season with salt and pepper to taste and serve immediately.
Source: Hannaford fresh Magazine, September 2019