A one-pot, 30-minute perfect spring and summer "pasta" dish.
Prep Time: 15 Min
gnocchi shallot garlic asparagus tomatoes lemon Parmigiano Reggiano beetroot powder
Cook Time: 15 Min
Sauté the Asparagus: In a large skillet over medium-high heat olive oil. Then add the shallots and sauté. Add the asparagus and let it continue cooking. Finally, add garlic for the last 30 to 60 seconds.
Add the Stock and Cream: Add the vegetable stock and lemon juice to the skillet with shallots, asparagus, and garlic. Bring it to a boil and then add the heavy cream, salt, and pepper.
Add the Gnocchi: Bring the liquids back to a simmer then add gnocchi and lemon zest. Cook for approximately 4-5 minutes, stirring occasionally until the sauce thickens and the gnocchi is almost tender.
Add the Cheese and Tomatoes: After gnocchi has had a chance to cook reduce the heat to medium-low then stir in grated Parmigiano Reggiano. Add the tomatoes once the cheese has been fully incorporated and melted.
Plating: Serve with an additional sprinkling of grated Parmigiano Reggiano, a garnish of lemon zest, and a dusting of beetroot powder, if desired.
Bucatini Cacio e Pepe