Spring gnocchi with asparagus and peas

I haven’t written about gnocchi for while and need to correct that right now. I sometimes make my own gnocchi and you can find the method for making it described in previous posts here and here. I have also posted a couple of delicious recipe a while back: one for gnocchi with sage butter and parmesan and the other for a delicious sweet potato gnocchi with corn and cream. I have to make that one again soon.

Of course you don’t have to make your own gnocchi, there are good products that you can buy and cook and have a beautiful and authentic bowl of gnocchi without messing up the kitchen. That’s what I did today. I saw the gnocchi sitting there at the store and being the starch lover that I am immediately wanted to have gnocchi for dinner today. Since it’s spring and we have our first local asparagus I thought of combining them together and add some peas for a quick and satisfying dinner. All I have to add is a beautiful salad with a crisp and tangy dressing.

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The prepared gnocchi is easy to cook: just drop it into boiling salted water and as soon as it floats to the top remove it from the water. Once all the gnocchi is cooked heat up some butter or olive oil, add the cooked gnocchi and let them cook for a few minutes just to crisp the outside a little, not much. Once cooked I remove them to a serving dish and toss with grated parmesan. You can pour over the cream or leave it “dry”. The asparagus and peas are cooked in the same pan for a very brief time and then I add to the gnocchi and toss to mix. A little more cheese, a sprinkling of herbs if you have them and voila, a fresh and delicious dinner is ready.

Serves 2.

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Ingredients:

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1 package potato gnocchi (500 gr)

1/4 cup butter (1/2 stick) or olive oil

1 bunch asparagus, cut into pieces diagnonally

1 cup peas (frozen okay)

1/2 cup grated parmesan

1/2 cup cream

A handful of fresh parsley

Salt and pepper

 

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Directions:

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Bring a large pot of water to a boil. when the water boil add a large pinch of salt and the gnocchi.

Keep the water at a boil. When the gnocchi rise to the surface remove with a slotted spoon into a dish.

Melt the butter or heat up the oil in a large skillet.

Add the gnocchi and cook over medium heat until beginning to crisp on the outside. The gnocchi doesn’t have to get brown. Just a little golden is enough.

Sprinkle with salt and grind some pepper over.

Remove the golden gnocchi to a serving platter and add some of the grated parmesan. If you use the cream bring it to a boil and pour over the gnocchi, mixing it in.

To the same skillet add the cut up asparagus and peas and toss over medium heat for a couple of minutes, not more, stirring (kind of like a stir fry). Don’t over cook the vegetables.

When the vegetables are cooked scoop them out of the skillet on top of the gnocchi and mix them in gently.

Scatter a little more cheese on top and parsley or herbs if you have them.

Serve warm with a crisp green salad..

 

 

 

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