For a delightful twist on classic Italian cuisine, this vegetarian recipe featuring green asparagus and gnocchi is a delicious choice for a spring meal. It’s light yet satisfying, and perfect for a dinner party or a family meal.
Ingredients
- 500 grams of gnocchi
- 400 grams of green asparagus trimmed and cut into 1-inch pieces
- 2 tbsp of olive oil
- 3 cloves of garlic minced
- 1/2 cup of grated Parmesan cheese
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Optional: 1/4 cup of pine nuts or walnuts toasted
Instructions
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, or until they float to the top and are cooked through. Drain and set aside.
- Prepare the Asparagus: While the gnocchi is cooking, heat the olive oil in a large skillet over medium heat. Add the asparagus and sauté for about 4-5 minutes until just tender but still crisp.
- Add Garlic and Gnocchi: Add the minced garlic to the skillet and sauté for another minute until fragrant. Then, add the cooked gnocchi to the skillet, tossing to combine and heat through.
- Season: Stir in the lemon zest, lemon juice, and grated Parmesan. Season with salt and pepper to taste. Cook for another 2 minutes, stirring frequently.
- Serve: Garnish with fresh basil leaves and sprinkle toasted nuts over the top if using. Serve immediately.
Notes
- Asparagus: Make sure not to overcook the asparagus; it should be bright green and still have a bit of crunch.
- Nuts: Toasting the nuts adds a delightful crunch and nutty flavor, enhancing the overall dish.
- Cheese: You can substitute Parmesan with another hard cheese like Pecorino Romano if you prefer a sharper flavor.
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