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–+ servings

Gnocchi with Asparagus in Lemon Cream Sauce

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Equipment

  • 1 Large Sauté Pan (10-12 inches)

Ingredients  

  • 1 ½ tablespoons olive oil
  • ¼ cup shallot, minced
  • 2 cloves garlic, minced
  • 2 cups fresh asparagus, chopped in ½ inch pieces
  • 1 cup vegetable broth
  • ½ lemon, juiced and zested
  • ½ cup heavy cream
  • 1 pound gnocchi, dried
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 cup tomatoes, chopped
  • 1 cup Parmigiano Reggiano, grated
  • beetroot powder, for dusting

Instructions 

  • Heat olive oil in a large saute pan over medium-high heat.
  • Add the shallots and sauté for about 1 minute, stirring often, then add the asparagus and simmer for another 2 minutes. Finally, add garlic for the last 30 to 60 seconds, making sure it doesn't burn.
  • Add vegetable broth and lemon juice to the saute pan with the shallots, asparagus, and garlic. Bring to a boil, and then add heavy cream, salt, and pepper.
  • Bring back to a simmer, add the gnocchi, salt, pepper, and lemon zest, and cook for approximately 4-5 minutes, stirring occasionally until the sauce thickens and the gnocchi is tender.
  • Reduce the heat to medium-low and stir in the grated Parmigiano Reggiano. Add tomatoes and cook for another 1-2 minutes.
  • Serve with an additional sprinkling of grated Parmigiano Reggiano and a dusting of beetroot powder.

Notes

1. Cut off the woody end of the asparagus or peel off the skin from the bottom part of the asparagus spears with a vegetable peeler. Asparagus should be cut into 1/2 inch pieces.
2. Do not pre-cook the gnocchi. The cooking time might need to be adjusted as fresh gnocchi cooks faster than frozen or dried gnocchi.
3. The acid in lemon juice can curdle milk, so we don't recommend substituting the cream for something like half-and-half or milk.
4. Leftovers can be stored in an air-tight container in the refrigerator for up to 3 days or frozen in a freezer-safe container for up to 3 months. Note: since gnocchi is already very soft, it may become mushy when reheated.
5. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.  It does not include the nutrition for any substitutions. 
6. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.