Gnocchi Skillet with Asparagus
Gnocchi with asparagus in tomato sauce.
1 min read
Ingredients
- 400 gGnocchi
- 1Garlic clove
- 300 gAsparagus
- 25 gTomato pesto
- 125 gCherry tomatoes
- 20 gParmesan
- 150 mlHeavy cream
- 10 gBasil
- Pepper, salt
- Olive oil
- Vegetable broth (powder/cube)
Preparation
- Halve the cherry tomatoes, cut the basil into strips, and cut off the bottom ~2 cm of the asparagus spears.
- In a mixing bowl, whisk together the heavy cream, broth powder, tomato pesto and 100 ml water.
- In a skillet, fry the gnocchi in oil over medium heat for 6-8 minutes until golden brown, then remove from the skillet and set aside.
- Fry the asparagus in olive oil for 2-3 minutes, press in the garlic and fry briefly. Deglaze with 100 ml water and simmer for 3-4 minutes until the water has evaporated.
- Add the cherry tomatoes to the gnocchi in the skillet and deglaze with the sauce. Stir in the basil and season with salt and pepper.
- Divide among plates and sprinkle with grated Parmesan.