Summary
| Prep Time | 16 mins |
| Total Time | 16 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg asparagus, green
- 1 bunch spring onion (s)
- 250 g tomato (s)
- 1 clove garlic
- 4 tablespoon rapeseed oil
- Salt and pepper, from the mill
- 400 g nocchi, vean
- 2 tablespoon margarine
- 0.5 ½ bunch basil
Print Recipe
Pin Recipe Instructions
- Wash the green asparagus, if necessary peel the lower third and cut the asparagus into pieces. Clean, wash and finely chop the spring onions. Wash the tomatoes and cut or quarter them. Peel the garlic and cut into slices.
- Heat the rapeseed oil and fry the asparagus in it for about six minutes, frying the garlic in the last few minutes. Add tomatoes and spring onions and fry briefly. Season with salt and pepper.
- Cook the gnocchi in salted water according to the package instructions, drain and drain. Heat the margarine and lightly brown the gnocchi in it.
- Rinse the basil, shake it dry and pluck the leaves off, finely chop the large leaves. Mix the gnocchi and basil with the asparagus.
- All kinds of salads go well with it.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below