Gnocchi with green asparagus and mushrooms

Ingredients for 4 servings:

• 500 g gnocchi from the refrigerated section
• 500 g asparagus, green
• 150 g cocktail tomatoes
• 250 g mushrooms, preferably small
• 3 tbsp olive oil
• 2 small onions
• 2 garlic cloves
• 100 g Parmesan
• 50 g pine nuts
• 2 tbsp soy sauce
• ½ tsp salt
• 1 black pepper
• 1 pinch of chili powder
• 2 tbsp, heaped basil, fresh or frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Prepare the asparagus. To do this, trim off the ends about 1 cm wide and peel the lower part. Don’t peel all of the asparagus; that’s not necessary. Then cut into pieces about 4-5 cm long. Clean the mushrooms with a brush or, if you don’t have one, with a cloth, but do not wash them with water. After cleaning, quarter them. Wash the cherry tomatoes. Finely dice the onions and finely slice or chop the garlic, as desired. Toast the pine nuts in a pan without oil, stirring frequently, until lightly browned to release their full flavor. Then remove from the pan and set aside. Be careful not to burn them. Don’t grate the Parmesan cheese too finely. Bring the salted water for the gnocchi to a boil in a pan so that it is boiling when the asparagus is ready. Heat a pan, add the olive oil, and fry the asparagus, mushrooms, onions, and garlic until the asparagus is tender. Season with salt, pepper, chili, and soy sauce. Finally, add the tomatoes and fry for another 3-4 minutes. Ideally, the tomatoes should remain whole, but if some burst, it’s okay. Now add the basil and mix, then remove the pan from the heat. Add the gnocchi to the salted water and wait until they float to the surface. They are then cooked and can be drained through a sieve. Divide the gnocchi among plates, arrange the vegetables on top, and sprinkle with the toasted pine nuts and Parmesan cheese.