Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
blackdaisies, 02/26/07
Lemon Pepper Gnocchi with Asparagus and Cremini MushroomsIngredients (use vegan versions): 1 package gnocchi (or about 2 cups homemade)
1 lb of asparagus tips
1 cup of chopped cremini mushrooms
1 lemon (for zest and juice)
1 yellow pepper, chopped
1 tablespoon of sweet basil
1 teaspoon of rosemary
1-2 tablespoons of freshly ground black pepper
3 cloves of garlic, minced finely
3 tablespoons of olive oil
2 tablespoon of Italian herb blend
salt to taste
Directions:I seldom use exact measurements when I cook. The above listings are approximate measurements.
I love this particular dish. The colours are bright and just generally makes me feel happy whenever I make it. It's pretty quick to make and I think would satisfy most gourmands. To keep it's "fresh and vibrant" look, it's important to not overcook the veggies. I use yellow peppers here for the colour, but any colour of sweet pepper would be just fine.
Cook asparagus tips in salted boiling water for 2-3 minutes.
Prepare gnocchi. Do NOT overcook gnocchi as it could turn out mushy. Drain gnocchi well.
Grate the lemon.
In a large skillet, heat oil, then saute garlic slightly. Mix in gnocchi, yellow pepper and mushrooms. Add basil, rosemary, pepper and other seasonings.
Add lemon zest and squeeze the rest of the lemon's juice into the skillet. Use every last ounce of flavour the lemon has!
Fry gnocchi until brown. (I prefer this dish a little 'greasier' so I drizzle a little more olive oil as I cook, not too much!).
Toss the asparagus in there. (You can also season asparagus separate and serve it as a side dish, but the messy look of the gnocchi with asparagus sticking out is visually appealing to me)
Serve it up and enjoy.
Serves: 4
Preparation time: 30 minutes
