Fresh Tomato-and-Asparagus Gnocchi

Southern Living
Fresh Tomato-and-Asparagus Gnocchi Recipe
Photo: Jennifer Davick
Makes 4 servings


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1 pound fresh asparagus
1 (16-oz.) package gnocchi
1/2 cup chopped sweet onion
2 tablespoons olive oil
4 garlic cloves, pressed
4 large tomatoes, seeded and chopped
1/2 cup chopped fresh basil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Grated Parmesan cheese


Hands-on: 25 Minutes
Total: 30 Minutes

1. Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces. Fill a 3-qt. saucepan three-fourths full with salted water. Bring to a boil; add asparagus and gnocchi, and cook 2 to 4 minutes or until tender. Drain.

2. Sauté onion in hot oil in a medium skillet over medium-high heat 5 to 6 minutes or until tender; add garlic, and cook 1 minute. Add tomatoes, and cook 3 to 5 minutes. Stir in basil, salt, pepper, and asparagus mixture. Sprinkle each serving with Parmesan cheese; serve immediately.

Created date

July 2011

Nutritional Information