A spring-like dish that suits every occasion is gnocchi tossed in a lemon pesto sauce with peas and green asparagus. The gnocchi should be soft and fluffy. This lemon pesto dish takes just minutes to prepare and is packed with healthy greens. We'll tell you here how you can prepare gnocchi with green asparagus!
Gnocchi are a type of potato dumpling that are very pleasant to eat due to their airy consistency and the main ingredient, potato. Due to their mild taste, they are ideal for a lemon pesto sauce,and the addition of asparagusenhances the dish with its sweetness, freshness and deliciousness.
Before shaping the dough into gnocchi, you can improve the flavor of the dish by adding various ingredients into the dough itself. Herbs, cheese, pepper and similar ingredients are wonderful additions. You can also easily buy gnocchi from a store, which is what we usually do. Since gnocchi is a pantry essential and tastes pretty tasty, you can make a quick meal in less than 20 minutes.
Ingredients
Ingredients for the pesto:
- 30g fresh basil
- 30 g pine nuts
- 1 teaspoon grated lemon peel
- 2 tablespoons lemon juice
- 30 g grated Parmesan cheese
- 2 medium garlic cloves, minced
- 70 g cold-pressed olive oil
- Salt and pepper to taste
Ingredients for the gnocchi:
- 2 tablespoons butter, divided
- 450 g gnocchi, cooked al dente according to package instructions
- 230 g asparagus, cleaned and cut
- 150 g frozen peas, steamed according to package instructions
- Additionally grated Parmesan cheese and lemon zest for sprinkling
Prepare gnocchi with green asparagus
Pesto:
Place garlic, Parmesan, lemon zest and juice, pine nuts and basil in a food processor and process until smooth. With the machine running, slowly drip the olive oil through the attachment as you blend the pesto until completely smooth, stopping the machine to scrape down the sides. Season the pesto with salt and pepper. Set aside for a minute.
Gnocchi:
- Melt a tablespoon of butter in the center of a large nonstick skillet over medium heat. Place the gnocchi in the pan in a single layer and fry until golden brown, turning regularly. Remove the gnocchi from the pan and let it rest for a few minutes.
- In the same pan, add another tablespoon of butter and heat over medium heat. Add the asparagus and cook, turning regularly, until desired tenderness, 3 to 5 minutes.
- Turn the heat to medium and add the gnocchi, peas and pesto to the pan. Toss everything together for a few minutes until everything is evenly coated and cooked through. Remove the pan from the heat and sprinkle the remaining Parmesan and lemon zest over it.
You can store the gnocchi in the refrigerator for up to 4 days.
Also try:Prepare asparagus in puff pastry with these quick recipes
