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Gnocchi with green asparagus and pesto Genovese

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Ingredients for 2 servings:

  • 500 g gnocchi from the refrigerated section
  • 300 g asparagus, green
  • salt water
  • 4 tbsp pesto genovese

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

quick, vegetarian summer dish

Wash the asparagus, trim the ends, peel the lower third, and cut the stalks into bite-sized pieces. Bring a sufficient amount of water to a boil, add salt, and cook the asparagus pieces, without the heads, for 3 minutes. Then add the asparagus heads and gnocchi, bring back to a boil, and let stand for about 5 minutes. Drain, arrange the gnocchi and asparagus on plates, and drizzle with the pesto. If you want to make your own pesto, I recommend Pesto alla Genovese by user “biedes.” Serve with a crisp salad.

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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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