Gnocchi with Green Asparagus and Genovese Pesto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g nocchi from the refrierated shelf
- 300 g asparaus, reen
- Salt water
- 4 tablespoon pesto genovese
Print Recipe
Pin Recipe Instructions
- Wash the asparagus, cut off the ends, peel the lower third, cut the stalks into bite-sized pieces.
- Bring enough water to the boil, season with salt and cook the asparagus pieces without the heads for 3 minutes. Then add the asparagus heads and the gnocchi, bring to the boil again and let stand for about 5 minutes.
- Drain, arrange the gnocchi and asparagus on plates and drizzle with the pesto.
- If you want to make your own pesto, I recommend the Pesto alla Genovese from the user biedes.
- A crunchy salad goes well with it.
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