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!!
Fresh Tomato-and-Asparagus Gnocchi
Photo: Jennifer Davick
More From Southern Living
Total: 30 Minutes
- 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
- 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.
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