John Myers
Gnocchi with Asparagus and Wild Garlic Pesto
The perfect gnocchi with asparagus and wild garlic pesto recipe with a picture and simple step-by-step instructions.
- 50 g Wild garlic fresh
- 30 g Sunflower seeds
- Salt and pepper
- 60 ml Rapeseed oil
- 2 tbsp Freshly grated Parmesan
- 500 g Asparagus green fresh
- 1 bunch Spring onions
- 300 g Chicken breast
- 250 g Cherry tomatoes red
- 400 g Gnocchi
- 100 g Frozen peas
- 50 g Grated Parmesan
- 2 tbsp Rapeseed oil
- Salt and pepper
- For the wild garlic pesto: clean the wild garlic, wash and shake dry. Put the wild garlic, sunflower seeds, oil, Parmesan, salt and pepper in a tall container and finely puree with a blender. Pour into a glass.
- Pat the chicken breasts dry, cut into pieces, heat the rapeseed oil in a large pan and fry the chicken pieces for about 5 minutes, then remove the salt and pepper from the pan and keep warm.
- Cook the Gnocchi in salted water according to the instructions on the package.
- Wash the asparagus, peel the bottom third, cut off the ends. Cut the asparagus diagonally into pieces about 5 cm long. Wash the spring onions, clean and cut into rings. Wash the cherry tomatoes and cut in half.
- Fry the asparagus pieces, spring onions and peas in the frying fat for 10-12 minutes, stirring repeatedly. Drain the gnocchi, collecting 100 ml of the cooking water.
- Add the chicken, gnocchi and tomato halves, mix with the pesto and cooking water, allow to warm up. Season the gnocchi mix with salt and pepper, sprinkle with grated Parmesan and serve.
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