I have a confession to make: I ate a creamy gnocchi dish as a child, didn't like it, and haven't had gnocchi again until a couple months ago. Boy have I been missing out all these years. I love anything carb-y and potato-y and pasta-y so gnocchi is pretty perfect.
The other week I made mac and cheese using gnocchi instead of pasta, but this time I went a bit more minimal on the sauce. Gnocchi is so tender and delicate that it can really stand on its own with minimal ingredients. This dish is light and springy, so try it out for dinner soon!Lemon Butter Asparagus and Gnocchi: serves 4
1 package gnocchi
1 bunch asparagus
1/4 cup crumbled feta
juice 1 lemon
1/2 cup vegetable broth
2 tbsp butter
salt, to tastePrepare gnocchi as directed by package (boiling for about 3 minutes, until the gnocchi float to the top of the pot). Simmer asparagus in hot water for approximately 5 minutes, until slightly tender. Cut into smaller pieces.
In a pot, melt butter. Add vegetable broth and lemon juice. Stir. Add gnocchi and asparagus and mix well. Simmer for a couple minutes so the asparagus and gnocchi absorb the liquid. Before serving, drain excess liquid and sprinkle on feta. Serve warm.Enjoy!