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Asparagus and Gnocchi Pan

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Asparagus and Gnocchi Pan

The perfect asparagus and gnocchi pan recipe with a picture and simple step-by-step instructions.

  • 2 tbsp Onion mix (frozen)
  • 400 g Skinned tomatoes
  • 2 tbsp Rapeseed oil
  • 2 tbsp Balsamic vinegar
  • 500 g Asparagus green fresh
  • 400 g Gnocchi
  • 100 g Arugula
  • Salt and pepper
  • 100 g Parmesan shaved
  1. Fry the onion mix in a pan with 1 tablespoon of oil. Add the tomatoes and chop with a fork. Season with salt, pepper and vinegar, simmer for about 5 minutes.
  2. Wash the asparagus and cut off the woody ends, wash the rocket and pat dry. Fry the asparagus in 1 tablespoon of oil in a pan for about 5 minutes, then remove. Fry the gnocchi in the frying fat for about 10 minutes. Return the asparagus to the pan. Salt and pepper everything and fold in the rocket.
  3. Arrange the asparagus and gnocchi pan with the tomato sauce on plates. Serve sprinkled with the Parmesan.
Dinner
European
asparagus and gnocchi pan

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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