Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 400 g nocchi from the refrierated shelf
- 400 g asparaus, reen
- 8 tomato (s), dried in oil
- 1 clove garlic
- 2 tablespoon lemon juice
- 3 tablespoon butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean and quarter the asparagus and cook the pieces in salted water for 5 - 7 minutes. Cut the sun-dried tomatoes into strips. Peel the garlic and chop in to fine slithers.
- Heat 2 tablespoons of butter in a pan and fry the gnocchi for about 5 minutes and set aside. Put 1 tablespoon butter in the pan and sauté the garlic. Add the tomato strips and fry briefly.
- Drain the asparagus pieces briefly and add them to the pan. Stir in the gnocchi and season with lemon juice, salt and pepper.
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