This is from the March/ April issue of All You Magazine
Salt and pepper
1 lb asparagus, cut into 1-inch pieces
1 tbsp unsalted butter
1 tbsp olive oil
10 oz button mushrooms, sliced
2 cloves garlic
3 plum tomatoes (we used about 2 cups of grape tomatoes instead)
1 cup frozen peas (we omitted this as Waffle hates peas with a passion)
1/2 cup heavy cream (we used 1/2 and 1/2)
1/2 cup vegetable or chicken broth
1 lb frozen or shelf stable gnocchi
2/3 cup grated Parmesan cheese
2 tbsp chopped fresh basil
- 1. Bring a pot of salted water to boil. Place asparagus in a bowl and microwave on high until tender, 3 to 4 minutes.
- 2. Melt butter with oil in a large skillet over medium heat. Add mushrooms, garlic and 1/2 tsp. salt and sauté until mushrooms have given off most of their liquid, about 8 minutes. Add tomatoes and sauté until softened, about 3 minutes longer. Stir in peas and cream, bring to a simmer, and cook until slightly thickened, about 5 minutes.
- 3. Cook gnocchi in boiling water until they float, about 5 minutes for frozen and 2 minutes for shelf-stable, or as package label directs. Drain and add to vegetable mixture, along with asparagus. Stir in Parmesan and toss to coat. Season with salt and pepper, sprinkle with basil and serve immediately.
This would be even better with some ham or pancetta