Lemon-Asparagus GnocchiLemon-Asparagus Gnocchi
Lemon-Asparagus Gnocchi
Lemon-Asparagus Gnocchi
Toss Cheddar Gruyere in this gnocchi recipe for a tasty lemon-butter cheese sauce that brightens tender asparagus and mushrooms.
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Recipe - Quarry
lemon asparagus gnocchi recipe
Lemon-Asparagus Gnocchi
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 pound gnocchi
6 tablespoons butter, cubed and divided
2 tablespoons olive oil
1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
1 package (8 ounce) 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 to taste
Pepper to tast
Additional shaved Wood River Creamery™ Cheddar Gruyere cheese
Additional lemon zest
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 pound gnocchi
Delallo Gnocchi, Potato
Delallo Gnocchi, Potato, 16 Ounce
$3.99$0.25/oz
6 tablespoons butter, cubed and divided
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
2 tablespoons olive oil
Essential Everyday Olive Oil, Extra Virgin
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.99$0.59/fl oz
1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
Fresh Asparagus
Fresh Asparagus, 1 Pound
$3.99 avg/ea$3.99/lb
1 package (8 ounce) sliced baby portobello mushrooms
Giorgio Baby Bella Crimini Mushrooms
Giorgio Baby Bella Crimini Mushrooms, 8 Ounce
$2.99$0.37/oz
1 small red onion, halved and thinly sliced
Produce Red Sweet Onion
Produce Red Sweet Onion, 0.75 Pound
$1.87 avg/ea$2.49/lb
2 garlic cloves, minced
Fresh Bulk Garlic
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
Zest and juice of 1 medium lemon
Produce Lemon
Produce Lemon, 1 Each
$0.99
6 ounces Wood River Creamery™ Cheddar Gruyere cheese, shredded (1 1/2 cups)
Wood River Creamery Gruyere Cheese, Cheddar, Original
Wood River Creamery Gruyere Cheese, Cheddar, Original, 8 Ounce
$6.99$0.87/oz
1/4 cup coarsely chopped fresh parsley
Fresh Parsley
Fresh Parsley, 1 Each
$1.49
Salt to taste
Essential Everyday Salt, Plain
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
Pepper to tast
Essential Everyday Black Pepper, Pure Ground
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Additional shaved Wood River Creamery™ Cheddar Gruyere cheese
Wood River Creamery Gruyere Cheese, Cheddar, Original
Wood River Creamery Gruyere Cheese, Cheddar, Original, 8 Ounce
$6.99$0.87/oz
Additional lemon zest
Produce Lemon
Produce Lemon, 1 Each
$0.99

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.