Gnocchi with asparagus and tomatoes, topped with Parmesan and basil. A delicious Italian dish with asparagus that is perfect for a tasty lunch.
Ingredients
- Gnocchi – 500 g (small, store-bought or homemade)
- Asparagus – 1 bunch
- Tomatoes – 350 g
- Small young onion – 1
- Garlic – 2 cloves
- Extra virgin olive oil – 2 tablespoons
- Butter – 2 tablespoons
- Basil leaves – a few
- Grated Parmesan or Grana Padano – 3 tablespoons
- Salt and pepper
Preparation
To prepare, wash the asparagus and snap off the tough, woody ends (they will naturally break at the right spot). Cut the green parts into 0.5 cm slices and keep the tips whole.
Blanch the tomatoes, peel off the skin, cut into quarters, and remove the stems. Dice the flesh.
Dice the onion and crush the garlic.
Bring a pot of salted water to a boil.
In a large skillet, heat the olive oil and sauté the diced onion until translucent. Add the garlic, then the asparagus, and cook for about 2 minutes, stirring occasionally. Season with salt and pepper and add the butter.
Cook the gnocchi according to the package instructions.
Add the tomatoes with their juice to the skillet with the asparagus. Season with salt and pepper and cook for about 2 minutes, stirring occasionally.
Add the drained gnocchi to the skillet, along with a few tablespoons of the pasta cooking water to help create a sauce.
Mix everything together, add half of the Parmesan and the basil leaves. Heat through, then serve on plates and top with the remaining Parmesan.
