Gnocchi With Asparagus

Gnocchi With Asparagus

Gnocchi With Asparagus

Gnocchi With Asparagus

Gnocchi With Asparagus is the perfect weeknight dinner. Either make your own gnocchi or purchase freshly made from your local market. 


1 Pound Fresh Gnocchi (16 Ounces)

1/2 Cup Unsalted Butter

1 Bunch Trimmed & Chopped Asparagus (Leave Tips Whole)

Grated Zest of 1 Lemon

Juice of 1 Lemon

3/4 Cup Pasta Cooking Water

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/2 Cup Grated Parmesan Cheese (Plus More For Topping)

2 Tablespoons Chopped Fresh Basil

Make the gnocchi or purchase fresh gnocchi from the market. Bring a large-size pot of salted water to a boil. Transfer fresh gnocchi to a colander and shake over a baking sheet to remove any excess flour. Add gnocchi to boiling water and cook for just 4 to 5 minutes. Meanwhile, melt butter in a large-size skillet over a medium-high heat. Add asparagus and lemon zest and lemon juice. Remove gnocchi with a strainer or slotted spoon and add directly to the skillet along with 3/4 cup pasta cooking water. Cook, stirring gently, for 3 to 4 minutes until gnocchi is coated and asparagus is tender. Season with kosher salt and pepper. Stir in Parmesan and basil. Remove from heat and transfer to serving bowl. Sprinkle with additional Parmesan. Serves 4

© Victoria Hart Glavin




Recipe Rating

  • (5 /5)
  • 3 ratings

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