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Lemon Asparagus Gnocchi
Caraluzzi's Recipes

Lemon-Asparagus Gnocchi

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Cook Time 45 minutes
Servings 4


  • 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


  • 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.


Recipe courtesy of Wisconsin Cheese