Gnocchi With Brown Butter, Tomatoes and Asparagus

Irmgard's Note:

This recipe from Canadian Living can also be made with farfalle or shell pasta, but to truly do it justice, it has to made with gnocchi. The delicious sauce gets absorbed into the little pillows of potato dough. This dish tastes even better reheated the next day so leftovers are great to take to work for lunch.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• ¼ cup butter
• 2 garlic cloves , minced
• 2 cups grape tomatoes
• 1 lb asparagus , trimmed and cut into 1-inch pieces
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 4 cups gnocchi
• 1⁄3; cup parmesan cheese , grated
• 2 tablespoons fresh parsley , chopped

Directions:

1. In a large skillet, melt the butter over medium heat until foaming and nutty brown in colour, about 2 minutes.
2. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
3. Add the tomatoes, asparagus, salt and pepper.
4. Cover and cook until the tomatoes begin to split and the asparagus is tender, about 8 minutes.
5. Meanwhile, in a large pot of boiling, salted water, cook the gnocchi until it floats to the top, about 3 minutes. (If using pasta, cook for 8 minutes, until al dente.).
6. Drain and return to the pot.
7. Add the sauce and toss to coat.
8. Stir in the cheese and parsley.