1 pound asparagus tips
2 cups gnocchi
3 tablespoons olive oil
3-5 cloves garlic, minced finely
1 yellow pepper, chopped
1 cup cremini mushrooms, sliced
1 tablespoon sweet basil
1 teaspoon rosemary
1 tablespoon oregano
1-2 teaspoons freshly ground black pepper
1 lemon (for zest and juice)
salt, to taste
1. Boil asparagus tips in salted boiling water for 2-3 minutes.
2.Prepare gnocchi according to package directions, usually about 3-6 minutes. Do not overcook gnocchi as it could turn out mushy. Drain gnocchi well.
3. In a large skillet, heat oil, then saute garlic slightly. Mix in gnocchi, yellow pepper and mushrooms.
4. 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 flavor the lemon has!
5. 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!).
6.Toss the asparagus in there.
Serve it up and enjoy.
To keep it's "fresh and vibrant" look, it's important to not overcook the veggies.
Note: I edited this recipe, as I realized I had way too much pepper in the original recipe. :p Also, though I like a lot of lemon flavour, I understand it could be a little acidic. Try using the juice of half a lemon and the zest and adjust to taste! Also added a new pic!