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salt unsalted butter olive oil button mushrooms garlic tomatoes frozen peas heavy cream vegetable broth gnocchi fresh basil
Viewed: 90 - Published at: 8 years agoIngredients
- Salt and pepper
- 1 pound asparagus, tough ends removed, cut into 1-inch pieces
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 10 ounce button mushrooms, sliced
- 2 cloves garlic, finely chopped
- 3 plum tomatoes, seeded and diced (about 1 1/2 cups)
- 1 cup frozen peas
- 1/2 cup heavy cream, warmed
- 1/2 cup low-sodium vegetable broth, warmed
- 1 pound frozen or shelf-stable gnocchi
- 2/3 cup grated Parmesan
- 2 tablespoons chopped fresh basil
Method
- Bring a pot of salted water to boil. Place asparagus in a bowl with 2 Tbsp. water; microwave on high until tender, 3 to 4 minutes.
- Melt butter with oil in a large skillet over medium heat. Add mushrooms, garlic and 1/2 tsp. salt and saute until mushrooms have given off most of their liquid, about 8 minutes. Add tomatoes and saute until softened, about 3 minutes longer. Stir in peas, cream and broth, bring to a simmer, and cook until slightly thickened, about 5 minutes.
- Cook gnocchi in boiling water until they float, about 5 minutes for frozen and 2 minutes for shelf-stable, or as package label directs. Drain and add to vegetable mixture, along with asparagus. Stir in Parmesan and toss to coat. Season with salt and pepper, sprinkle with basil and serve immediately.
