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.
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.
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This was a delicious (and quick!) dinner! The pasta as a whole was light (a must-have during summer!) and the mixture of the onions, garlic, asparagus, and wilted tomatoes was absolutely perfect. Wouldn't change a thing!!
excellent,took to a small group get-together & they loved it. It serves more than 4 if you're using it as a side dish, more like 8. I used fresh potato gnocchi, purchased at Whole Foods-very pricey-8.99, need to learn to make it myself!
MMMMM! I had all the ingredients except for the asparagus...so I substituted that with Italian sausage and it was absolutely delicious! My boyfriend and I loved it, it was one of the best things I've made so far!
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