Healthy vegan Italian asparagus spinach gnocchi with peas and chickpeas. This easy, weight-loss friendly plant-based dinner has 380 calories per serving and is 21 Day Fix friendly, all on a budget at $1.88 per serving.
Are you ready for spring and summer as much as I am?
Today’s recipe is a perfect vegan spring or summer meal, featuring fresh green vegetables roasted with garlic and Italian herbs, chickpeas for plant-based protein, and whole wheat or potato gnocchi (gluten-free options can be used if needed).
Italian Asparagus Spinach Gnocchi Nutrition
This vegan Italian gnocchi recipe contains 415 calories (when using 3–4 tablespoons of olive oil), 14 g protein, is high in B-vitamins, vitamin A and K, iron, and zinc, and provides 11 g fiber.
I chose potato gnocchi for this recipe, but whole wheat gnocchi is also an option. Whole wheat gnocchi has more protein but slightly less B-vitamins.
If you need a higher-calorie meal for active people or bodybuilders, double the recipe to get 712 calories and 29 g protein.
21 Day Fix: One serving of this recipe (415 calories) counts as 1 yellow, 2 green, ½ red, 2 tsp for the portion control system.
Cost of the Vegan Gnocchi Recipe
- 1 can chickpeas: $0.58
- 16 oz gnocchi: $2.50
- 1 bundle (4 cups) asparagus: $2.97
- 2 cups frozen peas: $0.50
- Seasoning and oil: $0.40
- 2 cups spinach: $0.60
Cost per serving: ~$1.88
Note: Prices depend on season and store. Ingredients were purchased at Walmart in March via Walmart grocery pickup. Costs are calculated based only on the ingredients used, not bulk purchases. Leftovers can be used for other recipes.
Italian Asparagus Gnocchi
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Italian Asparagus Spinach Gnocchi (Vegan)
Yield: 4 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Healthy vegan Italian asparagus spinach gnocchi with peas and chickpeas. Easy, weight-loss friendly plant-based dinner with 415 calories per serving, 21 Day Fix friendly, and budget-friendly at $1.88 per serving.
⭐ 4.6 Stars (73 Reviews)
Ingredients
- 1 can chickpeas (1.5 cups), drained and rinsed
- 1 bundle (4 cups) asparagus
- 16 oz gnocchi (vegan, potato or whole wheat)
- 2 cups frozen peas
- 2 cups fresh baby spinach, chopped
- 3 cloves garlic
- 2 tsp Italian herbs
- ½–1 tsp salt (to taste)
- Large pan
- Small pot for gnocchi
- 1–2 tbsp olive oil (optional)
Instructions
- Cook the gnocchi according to the package instructions (about 3 minutes), then drain.
- Steam the chopped vegetables and chickpeas in ½ cup of water for 10–15 minutes, then drain.
- Move the veggies to the side and create a small circle in the center of the pan. Add garlic and olive oil, roasting for 1–2 minutes over medium heat. If not using oil, mix in the garlic after draining the veggies and heat for a few minutes.
- Stir in the gnocchi and all seasonings. Mix well. Nutritional values are based on 1–2 tablespoons of olive oil.
Notes:
- Using 3–4 tablespoons of olive oil gives 415 calories. Olive oil can be omitted entirely if preferred.
- Double the serving size for more calories: 2 servings equal 711 calories and 28.7 g protein.
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