Gnocchi with Asparagus in Lemon Cream Sauce

A one-pot, 30-minute perfect spring and summer "pasta" dish.

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Prep Time: 15 Min

gnocchi shallot garlic asparagus tomatoes lemon Parmigiano Reggiano beetroot powder

Cook Time: 15 Min

Key Ingredients

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Step 1

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.

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Step 2

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.

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Step 3

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.

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Step 4

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.

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Step 5

Plating: Serve with an additional sprinkling of grated Parmigiano Reggiano, a garnish of lemon zest, and a dusting of beetroot powder, if desired.

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