Gnocchi with asparagus and tomatoes, topped with parmesan and basil. A delicious, delicate Italian dish with asparagus.
Ingredients:
- Gnocchi (500 g, either store-bought or homemade)
- Asparagus (1 bunch)
- Tomatoes (350 g)
- Small young onion (1)
- Garlic cloves (2)
- Extra virgin olive oil (2 tablespoons)
- Butter (2 tablespoons)
- Basil leaves (a few)
- Grated parmesan or Grana Padano (3 tablespoons)
- Salt (to taste)
- Pepper (to taste)
Preparation:
Wash the asparagus and snap off the tough, woody ends (they will break at the right point). Cut the green parts into 0.5 cm slices, keeping the tips whole.
Blanch the tomatoes, peel off the skins, cut them into quarters, and remove the stems. Dice the flesh.
Dice the onion and mince 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 and, after a moment, add the asparagus. Season with salt and pepper and cook, stirring occasionally, for about 2 minutes. Add the butter during this time.
Add the gnocchi to the boiling water and cook according to the package instructions.
Add the diced 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 pasta water to create extra sauce. Mix well, then add half of the parmesan and the basil leaves. After heating through, transfer the gnocchi to plates and sprinkle with the remaining parmesan.
