Lemon-Asparagus Gnocchi
Toss Cheddar Gruyere in this gnocchi recipe for a tasty lemon-butter cheese sauce that brightens tender asparagus and mushrooms.
Recipe - Rosemount Wine & Spirits
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
- 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.
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- 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.