Gnocchi and Asparagus in Basil Mint Pesto
Submitted by Isa
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| prep time: 5 minutes | cooking time: 15 minutes | makes 4 servings |
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| This is a quick dish, and makes a beautiful presentation when topped with the tomatoes, so don't skip that part! |
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Equipment:
Large saute pan, large pot
Ingredients
1 lb gnocchi
Bunch of asparagus (about 30)
3/4 cup Basil Mint Pesto
1 red onion, sliced in thin half moons
2 tsp olive oil
1/4 cups white wine
1/4 teaspoon salt
fresh black pepper
4 plum tomatoes diced
Directions
Boil the gnocchi in a big pot just until it floats to the top, drain and rinse with cold water (to prevent sticking).
Meanwhile, cut the asparagus about 2 inches from the tip and set aside.
Heat the olive oil on medium heat in your largest non stick pan, when hot add the onions and saute two minutes, add asparagus and saute 2 minutes, add garlic salt and fresh pepper to taste, and saute 2 minutes. Add white wine and turn heat up, saute veggies for 2 minutes more. Add gnocchi and toss around with the veggies. Coat everything with pesto, cooking only a minute more. Serve in dinner bowls, topped with the diced tomatoes. |
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Reviews (add your own)
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| Joshua wrote on Thursday November 13th, 2003 03:40 PM |
 four soybeans |
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Yummm! I made mine with ravioli instead of gnocchi, and skipped the wine, but yessirree, this is probably the best vegan pesto dish I've tasted. |
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| Phil R wrote on Friday February 13th, 2004 09:55 AM |
 three and a half soybeans |
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This recipe kicks butt, even if you are sometimes bad at following directions and cut the asparagus much farther than 2 inches from the tip. If you have some leftover pesto, it tastes great as a spread on baguette. |
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| Phil wrote on Friday October 01st, 2004 11:11 AM |
four soybeans |
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I should have posted this way earlier, but my girlfirend and I used this recipe for a dinner party a couple months ago and it totally made us into culinary celebrities. Oh, and the person who said the leftover pesto makes a great spread is right on. |
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| Ezo wrote on Sunday March 20th, 2005 11:05 PM |
four soybeans |
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I haven't tried this recipe, but isn't most gnocchi made with eggs?
Nope, not around here anyway. I usually make my own though. -Isa |
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| Isis wrote on Friday May 06th, 2005 11:55 AM |
four soybeans |
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This recipe was GREAT! am just curious, do you just use the tips of the asparagus or the stems? |
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| Jennifer wrote on Sunday November 26th, 2006 11:04 AM |
four soybeans |
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I haven't tried this yet, either. Looks very tasty. A quick question: in the list of ingredients, it states, "1/4 salt." In the directions, it reads "add garlic salt." Are we supposed to use garlic salt instead of regular salt, or did you mean to write, "garlic, salt," in which case the amount of garlic to be used is simply missing from the list of ingredients. Could you please clarify? I'm not a great cook, and lack a sense for these things. Thanks! |
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