Asparagus Pan with Tomatoes and Gnocchi
by Editorial Staff
Summary
| Prep Time | 16 mins |
| Total Time | 16 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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.
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