Gnocchi and Asparagus in Cream Sauce
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
3 people
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Calories
236 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Gnocchi and Asparagus in Cream Sauce
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This Gnocchi with Asparagus and Cream Sauce is great for easy daily meals as well as special dinners. Pillowy gnocchi and sweet, crisp-tender asparagus are coated with a rich yet not too heavy cream sauce.
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Ingredients
- 4-5 green asparagus spears
- 10 oz uncooked potato gnocchi
- olive oil
- 2 teaspoons minced garlic
- salt (to taste)
- 1/4-1/3 cup heavy cream
- 1 1/2 tablespoons Parmesan cheese, freshly grated (plus more for serving)
- black pepper, freshly cracked
Instructions
- Trim off the woody end of your asparagus or use a vegetable peeler to peel off the skin from the bottom part of the asparagus spears (as in the video). Then slice asparagus into small pieces, about 1/2-inch. If the spears are large, slice them in half lengthwise first before cutting into small pieces crosswise.
- Bring a large pot of salted water to a boil. Add gnocchi and reduce the heat to a more gentle boil. Cook until gnocchi float to the surface, about 2-3 minutes. Drain the gnocchi and reserve the cooking liquid.
- Place a pan over medium heat and add some olive oil. Add minced garlic and sauté briefly until fragrant. Add asparagus pieces and stir to cook for about 15 seconds. Sprinkle a small pinch of salt and give it a quick stir.
- Add drained gnocchi to the pan and give everything a quick toss. Add cream and 3-4 tablespoons of reserved gnocchi cooking liquid. Adjust the heat as needed to let everything simmer while stirring gently and frequently. Stir in 1-1½ tablespoons of parmesan cheese. Cook until the cheese melts, the sauce thickens and asparagus is crisp-tender. Try to avoid overcooking the asparagus.
- Transfer to serving plates. Sprinkle plenty of black pepper and some more parmesan cheese on top. Serve immediately.
Notes
- The recipe is enough for 2 people as a main dish or 3-4 people as an appetizer or a first course. If you want to make the dish vegetarian-friendly, make sure to use vegetarian parmesan cheese.
- I use homemade gnocchi, but if you can find quality store-bought gnocchi, that will work too.
- For homemade gnocchi: I like to follow Chef Thomas Keller's recipe, which calls for baked russet potatoes (just pierce the potatoes with a fork and then bake at 350°F/175°C for an hour or until tender). His recipe has the highest ratio of potatoes to flour among all gnocchi recipes I have come across. When I make it, I use about 20 oz of baked potato flesh, 2.5 oz flour, 2 egg yolks and 1/2 teaspoon of salt. Mash the baked potato flesh, then add flour, salt and egg yolks. Use a dough cutter to combine everything and avoid kneading the dough too much. Divide the dough into portions, then roll into small ropes and cut into small pieces.
Nutrition Information
Show Details
Calories
236kcal
(12%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
29mg
(10%)
Sodium
354mg
(15%)
Potassium
58mg
(2%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
453IU
(9%)
Vitamin C
2mg
(2%)
Calcium
59mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 29mg | 10% |
| Sodium | 354mg | 15% |
| Potassium | 58mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 453IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 59mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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