Green Asparagus with Gnocchi and Pesto
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus, reen
- 1 shallot (s)
- 70 g bacon, mixed, tastes ood without as a veetarian dish!)
- 2 tomato (s)
- some pine nuts
- olive oil
- 400 g nocchi
- salt and pepper
- Cayenne pepper
- nutmeg
- 1 bunch basil
- 1 clove garlic
- 60 g parmesan, rated
- 10 g pine nuts
- 100 ml olive oil
- sea-salt
Print Recipe
Pin Recipe Instructions
- Wash the asparagus and peel the bottom end. Then cut into 2 cm pieces. Cut the shallot into thin slices. Dice the tomatoes (if you like, you can peel them beforehand).
- Roast a few pine nuts in a pan. Then take it out and set it aside. Heat a little oil and fry the shallots, the diced bacon and the asparagus for 8-10 minutes (depending on the thickness of the asparagus, it should still have bite).
- Put 10 g pine nuts, coarsely chopped garlic, Parmesan, coarsely chopped basil and 100 ml olive oil in the chopper and mix everything into a classic pesto. Season to taste with sea salt.
- Cook the gnocchi in salted water until they float, which usually only takes 2-4 minutes.
- Add the gnocchi, tomatoes and roasted pine nuts to the asparagus, season to taste and stir briefly. Arrange on plates and spread some pesto on top.
- Is also something for the eye and penne or fresh baguette also go very well as an alternative to gnocchi.
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