Mushroom & Asparagus Gnocchi

How to make a Mushroom and Asparagus Gnocchi.

INGREDIENTS: Serves 4

  • 1 lb fresh gnocchi
  • 4 oz sliced white mushrooms
  • 1/2 lb asparagus, trimmed and cut into 1-inch pieces
  • 3 garlic cloves in their skins
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved
  • Parmesan, for serving

METHOD:

  1. Pre-heat the oven to 450F.
  2. On a sheet pan, toss the gnocchi, mushrooms and garlic with 2 tablespoons of olive oil, salt and pepper.
  3. Spread into a single layer.
  4. Place the lemon halves cut-side down on the sheet pan.
  5. Roast for 15 minutes.
  6. Scatter the asparagus on the pan and continue roasting for 8-10 minutes until the mushrooms are browned, the gnocchi is cooked through and the asparagus is bright green.
  7. Carefully squeeze the garlic cloves out of their skins into a large bowl.
  8. Use tongs to squeeze in the juice from the lemons.
  9. Whisk in 1 tablespoon olive oil and mash everything together with a fork.
  10. Spoon the gnocchi, mushrooms and asparagus into the bowl, gently stirring to combine.
  11. Top with shaved Parmesan before serving.
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