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Crispy gnocchi with asparagus cream sauce
A tasty Italian dinner made with a creamy asparagus sauce made with heavy cream and Parmigiano Reggiano.
YIELDS
2
Ingredients
- 1 400g bunch asparagus, woody ends removed, divided
- 2 tablespoons olive oil
- 1 1/2 cups 35%MF heavy cream
- 1 clove garlic, peeled
- 1 500g package good quality store-bought gnocchi
- 1/2 cup grated Parmigiano-Reggiano cheese
Directions
- Using a vegetable peeler, peel thin strips from three asparagus spears. Set aside.
- Bring a medium saucepan of water to a boil over medium-high heat, add remaining asparagus spears, and cook for one minute, then transfer to the bowl of a food processor fitted with an S-blade, add cream and garlic, and puree until smooth. Set aside.
- In a large skillet set over medium-high heat, add olive oil and gnocchi and cook until golden brown and crisp on one side, about three minutes, flip gnocchi over and cook two to three minutes more until golden and crisp.
- Reduce heat to medium, stir in reserved asparagus cream sauce, and cook until heated through about three minutes. Season to taste with salt and freshly ground black pepper, then divide gnocchi into two warmed bowls, garnish with Parmigiano-Reggiano cheese and reserved asparagus strips, and serve immediately. Enjoy!
