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Stir in asparagus, chicken broth, heavy or whipping cream, and Add mushroom mixture; toss well. Serve with Parmesan cheese if you like. This content is created and maintained by a third party, and.
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Ingredients Gnocchi with Asparagus and Mushrooms:
- Take 1 lb gnocchi
- Provide 8 oz for mushrooms
- Give 2 bundles asparagus, diagonally cut
- Get half for onion, chopped
- Make ready 1 tbsp of olive oil
- Require 1 tbsp of butter
- Take - wine
- Take for lemon zest
Not sure I'd do that again. Semolina Gnocchi (also known as Gnocchi Alla Romana) is a wheat-based gnocchi similar to polenta. Here, I've stuffed it with asparagus, mushrooms, and cheese.… Add gnocchi, asparagus, peas, butter, and reserved cooking liquid to skillet with morels. My homemade ricotta didn't work, I substituted broccoli for asparagus and dried for fresh morels.
Gnocchi with Asparagus and Mushrooms step by step:
- Cut asparagus and bake at 450 till ready, about 15-20 minutes (or sooner, keep an eye on them) Boil water for gnocchi, follow directions on package. When ready reserve one cup of cooking water
- Chop onion and mushrooms. Add a tbsp of olive oil and tbsp butter to pan and cook mushrooms. Add onions once mushrooms ready.
- Remove asparagus from oven. Add gnocchi and asparagus to pan with vegetables. I added some wine and then the cooking water to thicken the sauce. Grate parmeson and mix in.
- Grate lemon and season with salt and pepper
I think I ruined the original but am not sure the original was much better. Pancetta gives this elegant gnocchi dish a deep, savory note. If you can't find gnocchi, substitute another short pasta. Add gnocchi, pancetta, reserved cooking liquid, juice, salt, and pepper to pan. Do not cover either the gnocchi or the asparagus.
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