Gnocchi with asparagus, peas, and tomatoes
6
Points®
Total time: 23 min • Prep: 10 min • Cook: 13 min • Serves: 4 • Difficulty: Easy
Loaded with fresh vegetables and topped with Pecorino Romano Cheese, this gnocchi dish makes a refreshingly delicious quick and easy weeknight meal. Asparagus, Vidalia onions, and tomatoes mixed with garlic are the perfect combination in this Italian-inspired dish. Use any variety of sweet onion for this recipe. Try Vidalias from Georgia, 1015s (named for the date they are planted, which is October 15) from Texas, or Oso Sweets from South America. Serve this as a one-dish meal or with chicken or steak.
Ingredients
Whole wheat potato gnocchi
16 oz, (1 package) refrigerated or shelf-stable
Asparagus
1 pound(s), trimmed and cut into 1-inch pieces
Olive oil
1 Tbsp
Vidalia onion
½ medium, chopped
Garlic
4 clove(s), minced
Tomato
4 medium, chopped
Table salt
½ tsp
Black pepper
¼ tsp
Frozen green peas
1 cup(s), petite, thawed
Fresh basil
¼ cup(s), thinly sliced
Grated Pecorino Romano cheese
2 Tbsp
Instructions
1
Cook gnocchi according to package directions. Using slotted spoon, transfer gnocchi to medium bowl and set aside. Add asparagus to pot and cook until crisp-tender, 3 minutes. Drain, reserving ¼ cup pasta cooking water.
2
Meanwhile, heat oil in large skillet over medium-high heat. Add onion and garlic. Cook, stirring often, until onion is golden, 2–3 minutes. Add tomatoes, salt, and pepper. Cook, stirring often, until tomatoes are heated through, about 2 minutes.
3
Add gnocchi, asparagus, and peas to skillet. Cook, stirring constantly and adding reserved cooking water as needed to moisten, until heated through, about 3 minutes. Remove from heat. Stir in basil. Divide evenly among 4 bowls and sprinkle evenly with pecorino.
4
Serving size: 1½ cups pasta and ½ tablespoon cheese
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.