A stunning, quick and easy dinner perfect for spring and summer. Use this recipe as a guide and subsitute with veggies, herbs and even cooke meat you may have on hand as shown in notes.
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
Use this recipe as a guide to create endless variations: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 gnocchiInstead of or In Addition to Cherry Tomatoes - use mushrooms, sweet peppersInstead of Walnuts - use edamame, pine nuts, cooked chicken or pork, shrimp, seafood, cooked sausage. If using uncooked meat, cook thoroughly before adding.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 fetaInstead of Basil - use other fresh herbs or add a pat or two of herb butter just before serving