Cheese Pepper Gnocchi with Asparagus & Peas, bowl of pillow soft Gnocchi with cheese and pepper sauce and crispy green asparagus and peas is a delight on eyes as well as palette.
2 oz grated
Boil water in a large pot with 1 tsp of salt.
While the water is boiling, wash asparagus and discard the woody bottom, about one inch. Chop the remaining asparagus in half inch pieces and keep aside.
Stack a few min leaves and slice thinly. Keep aside for garnishing.
Peel the onion and wash. Halve it and then slice it thinly.
Heat olive oil in a large frying pan on medium heat. You never want your oil to start smoking. When oil is shimmering, add whole garlic cloves and sliced onions. Cook until onions are soft and translucent. Add wine. Cook till it is reduced to half.
Add chopped asparagus and cook for 3-4 minutes on medium heat. Stir once in a while. Add peas, 1/4 tsp of salt and 1/4 tsp of crushed black pepper. Cook for a minute or so.
Stir in washed and drained spinach and cook for a minute again. Turn off the heat and find and discard the garlic cloves from the pan.
Add gnocchi to the boiling water and cook till they are soft and float. Stir it once in a while tomake sure that they don’t stick together. Drain the gnocchi, reserving all the water.
Heat butter in a separate pan on medium heat and add gnocchi. Stir to coat and add about a cup of gnocchi water and bring to boil. Add grated parmesan and the remaining crushed pepper.
Keep stirring as the sauce will start to thicken. Once it becomes smooth, turn off the heat. If it is too thick, add a little more gnocchi water.
Add the cooked vegetables and stir. Adjust salt and pepper as desired. Garnish with mint and serve Cheese Pepper Gnocchi with Asparagus & Peas.
If you don’t have wine or don’t want to use it, use any stock.
If you don’t have fresh parmesan, you could use parmesan powder but it will not taste as good.
You could substitute gnocchi with any other pasta of your choice or even ravioli.