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Vegetable Gnocchi with Thomasville Tomme

Vegetable Gnocchi with Thomasville Tomme

Vegetable Gnocchi with Thomasville Tomme 

Difficulty level: Easy  


    • 16-ounce package of gnocchi
    • 1 tablespoon olive oil
    • 2 shallots, thinly sliced
    • one bunch asparagus, chopped into 1" pieces
    • 1 cup spring peas, thawed if frozen 
    • 1/2 cup Thomasville Tomme, grated
    • 1/4 cup heavy cream 
    • 1 tablespoon fresh lemon juice 
    • red pepper flakes, for garnish
    • salt & pepper 



    1. Bring a large pot of salted water to a boil. Add the gnocchi and cook until done according to package directions. Drain and lightly rinse. Set aside.
    2. Heat a large skillet over medium heat.
    3. Add the olive oil, shallots, and a pinch of salt & pepper. Cook for 2-3 minutes until shallots are slightly soft.
    4. Add the asparagus and cook for 8-10 minutes until the asparagus is tender.
    5. Stir in the peas and cooked gnocchi, cooking for another 2-3 minutes until the peas are heated through. 
    6. Remove from heat and sprinkle in Thomasville Tomme, cream, and lemon juice. Stir to combine and add crushed red pepper flakes, if desired.
    7. Enjoy!  


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