CREAMY PESTO GNOCCHI! ???????????? #shorts
Gnocchi and Asparagus in Cream Sauce
This Gnocchi and Asparagus in Cream Sauce is great for quick and easy daily meals as well as special dinners. Pillowy gnocchi and sweet, crisp-tender asparagus are coated with a rich yet not too heavy cream sauce. Here I use homemade gnocchi, but you can also use quality store-bought gnocchi.
The delicate flavor of gnocchi makes them perfect for cream-based sauce while the addition of asparagus brings sweetness, freshness, and fun textures to the dish. A generous sprinkle of freshly-cracked black pepper then boosts the level of tastiness immediately. I find that the asparagus and black pepper help counterbalance the richness of the cream sauce.
Ingredients (for 2 servings as a main dish or 3 servings as an appetizer or a first course):
4-5 green asparagus spears
10 oz uncooked potato gnocchi (280g)
olive oil
2 teaspoons minced garlic
salt (to taste)
1/4-1/3 cup heavy cream (60-80ml)
1 1/2 tablespoons parmesan cheese, freshly grated (plus more for serving)
black pepper, freshly cracked
Instructions:
1. Trim off the woody end of your asparagus or use a vegetable peeler to peel the bottom part of the asparagus spears. Then slice asparagus into small pieces, about 1/2-inch. If the spears are large, slice them in half lengthwise first before cutting into small pieces crosswise.
2. Bring a large pot of salted water to a boil. Add gnocchi and reduce the heat to a more gentle boil. Cook until gnocchi float to the surface, about 2-3 minutes. Drain the gnocchi and reserve the cooking liquid.
3. Place a pan over medium heat and add some olive oil. Add minced garlic and sauté briefly until fragrant. Add asparagus pieces and stir to cook for about 15 seconds. Sprinkle a small pinch of salt and give it a quick stir.
4. Add drained gnocchi to the pan and give everything a quick toss. Add cream and 3-4 tablespoons of reserved gnocchi cooking liquid. Adjust the heat as needed to let everything simmer while stirring gently and frequently. 5. Stir in 1-1½ tablespoons of parmesan cheese. Cook until the cheese melts, the sauce thickens and asparagus is crisp-tender. Try to avoid overcooking the asparagus.
6. Transfer to serving plates. Sprinkle plenty of black pepper and some more parmesan cheese on top. Serve immediately.
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Heavenly Vegan GNOCCHI With Sage Cream Sauce
This one pot potato gnocchi with cream sauce is rich, delicious, and ready in just 20 minutes for a hearty, restaurant-quality dinner on weeknights and special occasions. The sage gnocchi recipe is also 100% gluten-free, dairy-free, and vegan! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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INGREDIENTS:
1 1/2 Tbsp oil or vegan butter
1/2 medium onion finely diced
3 Tbsp fresh sage finely chopped
2 cloves of garlic minced
Salt and pepper to taste
1 tsp Dijon mustard
1/3 cup dry (80 ml) white wine
1 1/4 cups (300 ml) dairy-free cream or milk
1 cup frozen (150 g) peas thawed
400 g uncooked gnocchi
Vegan Parmesan to sprinkle
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Can Gordon Ramsay Make a Cheesy Green Pasta in 10 Minutes? | Ramsay in 10
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Creamy Green Avocado Gnocchi Sauce ????????????
Creamy Green Avocado Gnocchi Sauce is a perfect oil-free option that is super zesty and creamy and pairs beautifully with gluten-free spinach gnocchi! Creamy sauce made with avocados, spinach, basil and walnuts. A super healthy and delicious pasta dish, eat without guilt. This green avocado Gnocchi sauce is super easy to make with your Optimum 9200A blender.
Thanks, @Veggie_nerd for this recipe ????
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Gnocchi by @fitgreenmind
HOMEMADE GNOCCHI
By @fitgreenmind
RECIPE:
(3 servings each 495cal/12P/75C/11F):
-500g potatoes
COOK until fork tender/MASH
-1 1/3 cup (175g) flour
-a pinch of salt
KNEAD/CUT in 4/ROLL KUT strings/SHAPE into gnocchi
Sauce:
-1 onion
-5 cloves garlic
FRY in oil
-1 Tsp each chili flakes, dried oregano, paprika
-3 Tbsp tomato paste
ROAST it
-1 1/3 cup (330g) tomato sauce
-1/4 cup (60g) vegan cream
-salt to taste
SIMMER for a bit/COOK gnocchi 3-4mins/STIR them in
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