Gnocchi with Asparagus, Peas, and Tomatoes
8
Points®
Temps total: 23 min • Préparation: 10 min • Cuisson: 13 min • Portions: 4 • Difficulté: Facile
Ingrédients
Refrigerated potato gnocchi
16 oz, or shelf table, whole wheat
Asparagus
1 pound(s), trimmed and cut into 1-inch pieces
Olive oil
1 tbsp(s)
Vidalia onion
½ medium, chopped
Garlic clove
4 clove(s), medium, minced
Tomato
4 medium, chopped
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Frozen green peas
1 cup(s), thawed
Fresh basil
¼ cup(s), thinly sliced
Grated Pecorino Romano cheese
2 tbsp(s)
Instructions
1
Cook gnocchi according to package directions. Using slotted spoon, transfer gnocchi to medium bowl and set aside. Add asparagus to pot and cook until crisp-tender, 3 minutes. Drain, reserving ¼ cup pasta cooking water.
2
Meanwhile, heat oil in large skillet over medium-high heat. Add onion and garlic. Cook, stirring often, until onion is golden, 2–3 minutes. Add tomatoes, salt, and pepper. Cook, stirring often, until tomatoes are heated through, about 2 minutes.
3
Add gnocchi, asparagus, and peas to skillet. Cook, stirring constantly and adding reserved cooking water as needed to moisten, until heated through, about 3 minutes. Remove from heat. Stir in basil. Divide evenly among 4 bowls and sprinkle evenly with pecorino.
4
Serving size: 1½ cups pasta and ½ tablespoon cheese
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