I love gnocchi, even the store-bought ones. This recipe uses fresh asparagus and tomatoes as well as gnocchi. How could one go wrong?! This recipe is very easy and fast to make. However, it could easily pass for a dish served in a fancy restaurant.
Ingredients (Makes 3 large servings)
1 pound fresh asparagus
1 (16-oz.) package gnocchi
½ medium sweet onion, chopped
2 tablespoons olive oil (basil olive oil)
4 garlic cloves, pressed
4 large tomatoes, seeded and chopped
½ cup fresh basil, chopped (7 frozen basil leaves)
1 teaspoon salt
½ teaspoon freshly ground pepper
Grated Parmesan cheese or Pecorino Romano
Preparation (Preparation time approximately 30 minutes)
1. Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces. Fill a 3-qt. saucepan three-fourths full with salted water. Bring the water to a boil; add asparagus and gnocchi, and cook 2 to 4 minutes or until tender. Drain.
2. Sauté onion in hot oil in a medium skillet over medium-high heat 5 to 6 minutes or until tender; add garlic, and cook 1 minute. Add tomatoes, and cook 3 to 5 minutes. Stir in basil, salt, pepper, and asparagus mixture. Sprinkle each serving with Parmesan cheese; serve immediately.
Note: This dish stores well in an air-tight container and can easily be re-heated in the microwave.
* Tomatoes are rich in vitamin C and E, beta carotene, magnesium, potassium, and calcium.
* Asparagus is a good source of folate, fiber, vitamin C and E.