Asparagus and Tomato Gnocchi in 30 Minutes
This asparagus and tomato gnocchi dish is perfect for spring. Make it vegetarian by using walnuts for crunch and a bit of protein. Or try it with sausage or chicken as an alternative. I love the combination of earthy asparagus with the vibrant sweetness of cherry tomatoes and the flavor burst from the Parmesan and basil. It’s easy and quick to prepare and looks amazing. This recipe is just the beginning, it is a starting point for endless combinations to help you enjoy whatever fresh greens the season has to offer.
Also Read: How to Select and Store Asparagus, Creamy Chicken and Spinach Pasta, May Foods & Meal Plan
What are the Key Ingredients in This Dish?
To make this recipe as shown, here’s what you need. But the real beauty of this dish is that you can use what’s in season, affordable and easily available. Check out the
Gnocchi
I love these satisfying little potato/flour dumplings for this recipe. Look for gluten free gnocchi or use your favourite pasta in their place.
Garlic
Garlic is one of the key flavors of this dish. Use as much as you’d like.
Asparagus
The star of this dish is fresh asparagus – use it in spring when it’s at its best. The rest of the year sub in other green veggies like broccoli, peas, green beans or even spinach.
Cherry Tomatoes
Cherry or grape tomatoes are the perfect size and cook up quickly. They add colour and liquid to this dish. Of course you can use big tomatoes cut small or even canned tomatoes, they just won’t look as pretty.
Parmesan Cheese
Parmesan Cheese adds flavour and richness to this dish. Use grated or shaved, whichever you prefer. Don’t like Parmesan, add feta, blue cheese or nutritional yeast to keep the flavour in this dish.
Basil
Fresh basil is delicious in this dish. I use the trimmings when I prune basil early in the spring. Basil pesto would also work to add flavour. Other herbs to try are thyme, dill or mint – especially if using peas instead of asparagus.
Toasted Walnuts
Add a crunch, a nice nutty flavour and extra nutrients with Omega3 rich walnuts. I love using them in this recipe as an alternative to meat. But of course you could add in other sources of protein if you wish.
What is Gnocchi?
Gnocchi (pronounced ‘n(y)oh-kee’ (singular ‘gnocco’) is a traditional Italian pasta made from potatoes and flour. They may not look like “noodles”, but they’re considered pasta and are often used in place of other pasta as the main carb in a meal.
These small, chewy dumplings often have a ribbed texture that allows sauces to cling to them. And these beauties love a good sauce, whether it’s simple butter and sage, a luscious thick creamy or cheese sauce or a light and fresh tomato sauce.
To prepare gnocchi, potatoes are boiled or baked until they are tender. Once cooked, they are mashed until smooth and combined with flour to form a dough. The dough is then shaped into small dumplings, often with the help of a fork or gnocchi board to create that ribbed texture. The gnocchi are then cooked by boiling them briefly in salted water until they float to the surface, indicating that they are perfectly cooked and ready to be enjoyed.
You can make gnocchi at home from scratch, or buy ready-to-boil versions – which is what we’re using in this recipe.
Variations for Endless Combinations
Love the idea of this recipe and how easily it comes together and want to put it on repeat? Go for it! Change it up a little each time with some of these variations to this asparagus and tomato gnocchi recipe.
Instead of Asparagus
use broccoli, peas, beans, broccolini, zucchini or dark leafy greens like spinach or bok choy (adjust cooking time)
Instead of Gnocchi
use pasta, tortellini or gluten free gnocchi
Instead of Cherry Tomatoes
mushrooms, canned tomatoes, sweet peppers (may need to adjust stock amount and seasoning)
Instead of Walnuts
use edamame, pine nuts, cooked chicken, shrimp, seafood or sausage. We love using leftover, cooked meat to keep this a quick dinner. If using uncooked meat, cook it through first before adding the other ingredients which cook very quickly.
Instead of Stock
Add lemon zest and a squeeze of lemon to finish the dish for a bright, light flavour. Or use cream, Greek yogurt, cream cheese or feta to create a rich creamy sauce (play with amounts and adjust seasoning).
Instead of Parmesan
use feta
Instead of Basil
use other fresh herbs or add a pat or two of herb butter just before serving
Recipe for Asparagus and Tomato Gnocchi
Asparagus and Tomato Gnocchi
Ingredients
- 450 g gnocchi 1 lb
- 2 Tbsp olive oil extra virgin
- 1 bunch asparagus trimmed and cut into bite-sized pieces (~450 g or 1lb)
- 2-3 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional
- 1/2 cup vegetable stock
- 2 Tbsp cream cheese optional
- 2 cups cherry tomatoes halved
- 3/4 cup toasted walnuts chopped
- Salt and pepper to taste
- ½ cup grated or shaved Parmesan cheese
- 1/2 cup Fresh basil leaves chopped
Instructions
- Bring large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 3-5 minutes or follow package instructions. Drain and set aside.
- In large skillet, heat oil over medium heat. Add asparagus and cook 2 minutes until it begins to soften. Add minced garlic and red pepper flakes (if using) and sauté for 1 minute.
- Add cooked gnocchi and saute for 1 minute. Add broth and cream cheese stirring to coat well and break up cream cheese. Add tomatoes and walnuts cooking for anotehr 2 minutes until tomatoes burst and are warmed throughout. Season with salt and pepper.
- Remove from heat and sprinkle with Parmesan cheese and basil. Enjoy right away.
Notes
Nutrition Facts (per serving)
Take it Camping
This is a meal that I take and make when I go camping or visit someone at their cottage. It tastes great, looks stunning, the ingredients are easy to pack and cooking it is a snap.
Camping/Cottage Tips:
- Precook the gnocchi at home, let cool, then pack in well sealed container or bag and keep in cooler.
- Wash your veggies at home but cut them at camp.
- Shred your cheese and toast your walnuts at home.
- Make and freeze garlic and basil herb butter at home. That way you don’t have to worry about where and how to mince the garlic garlic or how to pack tender fresh basil.
- If you do want to pack fresh basil leaves, wrap them in paper towel and tuck in a bag or container.
- For stock, sneak a little pack of soup seasoning from a package of ramen noodles. At camp, mix half the pack with 1/4 cup water. Taste dish and add more seasoning if needed.
More Ways to Enjoy Asparagus
Have you tried gnocchi? What’s your favourite way to eat them? Let me know your thoughts in the comments below or tag me on Instagram @getgettys when you make your next batch.