Gnocchi With Brown Butter, Tomatoes and Asparagus
Ready In: 25 mins
Serves: 4
Ingredients
- 1⁄4 cup butter
- 2 garlic cloves, minced
- 2 cups grape tomatoes
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 4 cups gnocchi
- 1⁄3 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Directions
- In a large skillet, melt the butter over medium heat until foaming and nutty brown in colour, about 2 minutes.
- Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Add the tomatoes, asparagus, salt and pepper.
- Cover and cook until the tomatoes begin to split and the asparagus is tender, about 8 minutes.
- 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.).
- Drain and return to the pot.
- Add the sauce and toss to coat.
- Stir in the cheese and parsley.
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