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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 2)


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