Lemon-Asparagus Gnocchi
Ingredients
- 1 lb. gnocchi (Try Caraluzzi's Fresh Gnocchi)
- 6 Tbsp butter cubed and divided
- 2 Tbsp olive oil (Try Caraluzzi's Extra Virgin Olive Oil)
- 1 pound fresh asparagus spears trimmed and cut into 2-inch pieces
- 1 package (8 oz.) sliced baby portobello mushrooms
- 1 small red onion halved and thinly sliced
- 2 garlic cloves minced
- Zest and juice of 1 medium lemon
- 6 ounces Wood River Creamery™ Cheddar Gruyere cheese shredded (1 1/2 cups)
- 1/4 cup coarsely chopped fresh parsley
- Salt and pepper to taste
- Additional shaved Wood River Creamery™ Cheddar Gruyere cheese
- Additional lemon zest
Instructions
- Bring water to a boil in a Dutch oven. Cook gnocchi according to directions. Drain, reserving 1 cup hot gnocchi water. Wipe out the pan.
- Melt 2 tablespoons butter in the same pan over medium heat. Add half of the gnocchi; cook for 2-3 minutes or until browned. (Do not stir.) Cook and stir for 1 minute longer. Remove from the pan. Keep warm. Repeat step with remaining gnocchi. Remove from the pan. Keep warm.
- Warm 2 tablespoons butter and olive oil in the same pan over medium heat. Add the asparagus, mushrooms and red onion; cook and stir for 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook and stir for 1 minute.
- Reduce heat to low. Add 1/4 cup reserved gnocchi water; cook and toss for 1-2 minutes or until water is slightly reduced. Toss in the gnocchi, lemon zest, lemon juice and remaining butter.
- Remove from the heat. Gradually add cheddar gruyere, tossing well after each addition. Add remaining gnocchi water, a tablespoon at a time, until desired consistency. Toss with parsley. Season with salt and pepper to taste. Garnish with additional cheddar gruyere and lemon zest.
Notes
Recipe courtesy of Wisconsin Cheese