Gnocchi with asparagus, peas, and tomatoes
Whole wheat potato gnocchi
16 oz, (1 package) refrigerated or shelf-stable
1 pound(s), trimmed and cut into 1-inch pieces
Uncooked vidalia onion(s)
½ medium, chopped
4 medium clove(s), minced
4 medium, chopped
Frozen green peas
1 cup(s), petite, thawed
¼ cup(s), thinly sliced
Grated Pecorino Romano cheese
- 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.
- 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.
- 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.
- Serving size: 1½ cups pasta and ½ tablespoon cheese