Gnocchi with asparagus

30 min Dinner
Gnocchi with asparagus

Gnocchi with asparagus brings together soft gnocchi and crisp asparagus in a creamy sauce with garlic and sun-dried tomatoes. A final scattering of toasted pine nuts brings much-needed crunch and warmth. Ready in just 30 minutes, it is a great choice when you want a satisfying, delicious meal on the table.

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Ingredients

1 Onion
2 Garlic cloves
40 g Butter
400 g Green asparagus
200 ml Cream
100 ml Vegetable stock
½ tsp Flaked salt
Freshly ground black pepper
A pinch of freshly grated nutmeg
½ Organic lemon, finely grated zest
600 g Gnocchi
30 g Pine nuts
6 Sun-dried tomatoes
150 g Cherry tomatoes
1 handful Fresh basil
10 g Parmesan cheese

Instructions

  • Finely chop the onion and garlic.
  • Snap or trim the woody ends off the asparagus, rinse them, and cut into slices about 2 cm thick.
  • Cut the sun-dried tomatoes into small pieces and halve the cherry tomatoes.
  • Heat half of the spreadable butter in a large frying pan over a medium heat. Sauté the onion for 2–3 minutes until soft and translucent. Add the asparagus and cook for a further 2–3 minutes so it still retains some bite.
  • Add the garlic and sun-dried tomatoes and fry for 1 minute until fragrant.
  • Pour in the cream and vegetable stock and stir well. Bring it briefly to the boil, then lower the heat.
  • Let the sauce simmer for 4–5 minutes until lightly creamy.
  • Season to taste with salt, pepper, nutmeg, and lemon zest.
  • Stir the cherry tomatoes into the sauce and let them warm through for 2–3 minutes.
  • Toast the pine nuts in a dry frying pan and set them aside.
  • In the same pan, melt the remaining spreadable butter and fry the gnocchi over a medium-high heat until lightly crisp on all sides.
  • Gently fold the crisp gnocchi into the sauce and adjust the seasoning if needed.
  • Top with the toasted pine nuts, grated Parmesan, and fresh basil.

Recipe tips

It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes

Trim the asparagus before cooking by removing the tough, woody end from each spear. Bend the lower part until it snaps naturally, or cut off the end with a knife if the spears are too thick to bend easily. Then rinse the asparagus well under cold water and cut it into pieces about 2 cm thick. This helps the asparagus cook evenly and keeps it tender with a little bite.

Give the gnocchi enough space in the pan if you want them crisp rather than soft. Use a large pan and fry them in batches if needed; overcrowding makes them steam rather than turn golden. Move them around as they cook so each side has a chance to crisp up evenly.

If you want to make gnocchi from scratch, start by boiling floury potatoes until tender. Let them cool slightly, then peel and mash them until smooth. Mix in flour and egg just until you have a soft dough, divide it into portions, and roll each one into a long rope. Cut the ropes into small pieces and press them lightly with a fork if you want the classic ridges. Boil the gnocchi until they float, then drain and fry them as the recipe suggests. Homemade gnocchi take more time, but they add a more personal touch to the dish.

FAQ: Questions about gnocchi with asparagus

Are gnocchi with asparagus a new dish for you? Do not worry. These questions and answers will guide you through the recipe. They cover the key points you may want to know before you start, so you can spend less time second-guessing and more time enjoying the process.

Do I need to pre-boil the gnocchi before frying?

No, you do not need to pre-boil the gnocchi before frying. Add them straight to the buttered pan and cook over a medium-high heat until golden on all sides. This gives the gnocchi a lightly crisp exterior while keeping the middle soft and tender.

Can I make gnocchi with asparagus ahead?

It is best to make gnocchi with asparagus just before serving, as the gnocchi tastes best when it is freshly fried and still crisp on the outside. You can, however, prepare parts of the dish in advance. Chop the onion, garlic, asparagus, and sun-dried tomatoes ahead of time, and toast the pine nuts in advance, too. Then simply cook the sauce and fry the gnocchi when you are ready to eat.

How do I store leftover gnocchi with asparagus?

Let the gnocchi with asparagus cool, then transfer it to an airtight container and keep it in the fridge for 2–3 days. Skip the freezer, as it can make the gnocchi tough and the vegetables too soft. After removing the leftovers from the fridge, they should be reheated on the hob with a little water added to keep the sauce creamy. Garnish with fresh basil and pine nuts just before serving to keep the dish looking and tasting its best.

Can I freeze gnocchi with asparagus?

It is best not to freeze gnocchi with asparagus, as it can change the texture of the gnocchi and make the vegetables soft and mushy. If you are worried about having too many leftovers, consider halving the ingredients or storing additional portions in the fridge to enjoy for lunch or dinner over the following days.

Nutritional values per serving

Energy:

423 Kcal

Energy distribution % Nutritional values per serving
Fibre - 6.3 g
Protein 10 % 10.4 g
Fat 32.2 % 15.4 g
Carbohydrates 57.8 % 60.2 g
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Rustle up quick gnocchi with asparagus

Our mouthwatering gnocchi with asparagus takes just 30 minutes to cook and celebrates Italian dumplings with tomatoes and a rich, creamy sauce. Because it is so quick and easy to make, it works just as well for busy evenings during the week as it does when you have guests coming over. Garnish with toasted pine nuts, grated Parmesan, and fresh basil, and it is ready to be enjoyed.

If you are looking for more easy asparagus recipes, you should take a look at our crispy white asparagus in an air fryer, roasted asparagus with Parmesan, and spaghetti with green asparagus. These recipes allow you to savour asparagus in all its delicious forms.

Tender asparagus in a creamy sauce

Asparagus season is a very good time indeed. When the green bite-sized pieces are added to the hot pan, they immediately begin to soften on the inside while becoming lightly golden and crispy on the outside. Along with providing a gentle, crispy texture, the asparagus offers a tasty base for the creamy garlic and tomato sauce that coats everything in a luscious layer of colour and flavour.

Golden, crisp, and pillowy gnocchi

We like to take shortcuts, so while it is great to make gnocchi yourself, this recipe goes for the easy win of shop-bought gnocchi. Instead of boiling them, we fry them in a buttered pan until they turn wonderfully golden and crisp on the outside, while staying soft and pillowy in the middle. The butter also adds extra flavour, which works especially well with the sweetness of the fresh and sun-dried tomatoes.

Serve alongside a fresh salad and crusty bread

This gnocchi with asparagus recipe is a perfect dish on its own, but it also does well with a few accompaniments on the side. Serve the gnocchi alongside a green salad dressed in lemon vinaigrette to bring out citrus notes and add a bold hit of colour.

Adding protein, such as grilled chicken, fish, or smoked tofu, makes the gnocchi even more satisfying while providing a change in texture and appearance. Thick slices of crusty bread are always a great addition to the table, and for this dish, they are perfect for absorbing any remaining sauce.

Adjust it to your liking

Add a personal touch to this recipe by introducing smoky flavours from pancetta or crispy bacon and heat from ground cayenne or dried chilli flakes. The creamy sauce can be made even richer with the addition of various cheeses like goat cheese or Gorgonzola, both of which carry gutsy flavours capable of taking the gnocchi to a whole new level. However you choose to personalise this dish, our gnocchi with asparagus will quickly become a favourite!

Keep the asparagus inspiration going with our green asparagus recipes and white asparagus recipes, or pick up a few new tricks with the best ways to prepare asparagus. For even more ideas, tips, and seasonal know-how, dive into all you need to know about asparagus.

https://www.arlafoods.co.uk/recipes/gnocchi-with-asparagus/