Type: Pasta, Entree
Prep Time: 5 min.
Cook Time: 15 min.
Ready in: 20 min.
Servings: 4

Sweet & creamy Graskaas brings out the bright flavors of spring veggies shine in this mouthwatering pasta.


  1. Bring a large pot of salted water to a boil. Add the peas and asparagus to boiling water and cook 1 min. Remove vegetables with a fine mesh strainer and rinse under cold water (keep the boiling water).

  2. Heat butter in a large skillet over medium-high heat and cook shallot until soft, 1–2 min. Add the peas and asparagus and sauté until vegetables are tender, 5 min.

  3. Add the milk and cream and bring to a simmer. Cook until slightly reduced and milk coats the back of a spoon, 3–4 min.

  4. Meanwhile, in the boiling water, cook the gnocchi according to package directions.

  5. Remove skillet from heat and add 1 cup Beemster Graskaas cheese. Stir the cheese into the sauce until completely melted. Add gnocchi and gently fold in to the sauce to coat. Finish with a garnish of remaining ¼ cup Beemster Graskaas cheese.


  • 1 cup (145g) fresh or frozen peas

  • Half bunch asparagus (about 6oz/170g), trimmed and cut into 1-inch pieces

  • 2 tbsp butter

  • 1 shallot, finely chopped

  • ¾ cup (180ml) milk

  • ¼ cup (60ml) heavy cream

  • 1 16 oz (450g) pkg fresh gnocchi

  • 1¼ cups (125g) shredded Beemster Graskaas cheese

Cheeses Mentioned

Paradiso Vintage

Inspired by Italy and made in Holland, Paradiso Vintage is bold and sharp with mouthwatering flavor. 

Pairs with:

Pinot grigio, Chianti, Zinfandel, amber/farmhouse ale Perfect for pairing with antipasti and salami! Serve with olives, artichoke hearts and pepperoncini or grill with roasted tomatoes on ciabatta. Grate atop simple cheese & cracked pepper pasta (similar to cacio e pepe).