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
Gnocchi with Green Asparagus and Genovese Pesto
Gnocchi with Green Asparagus and Genovese Pesto

Instructions

  1. Wash the asparagus, cut off the ends, peel the lower third, cut the stalks into bite-sized pieces.
  2. 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.
  3. Drain, arrange the gnocchi and asparagus on plates and drizzle with the pesto.
  4. If you want to make your own pesto, I recommend the Pesto alla Genovese from the user biedes.
  5. A crunchy salad goes well with it.

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