Lemon Asparagus Cauliflower Gnocchi
Lemon Asparagus Cauliflower Gnocchi
Servings
2-3
Ingredients
- 1 package of cauliflower gnocchi (I use the frozen cauliflower gnocchi from Trader Joe’s)
- 1 bunch of asparagus
- ¼ - ½ cup of liquid
- 1 lemon
- 1 clove of garlic
- Pinch of red pepper flakes
- 2-3 tbsp of shredded parmesan cheese
- ½ cup whole milk ricotta
- Olive oil
- Salt and pepper
Instructions
Snap the ends off of the asparagus and then cut the asparagus into 1 inch pieces. In a large sautée pan heat 1 tbsp of olive oil on high. Add the asparagus and cook, stirring often, for about 5 minutes. Add the minced garlic and cook for one minute. Next add the bag of frozen gnocchi in with the asparagus, along with liquid of your choice (I start with ¼ cup of white wine and then add water if I need to continue thawing the gnocchi). Cook for about 5-7 minutes. The goal is to warm the gnocchi all the way through with sticking. If it starts to stick you can add some water or a little oil.
While the gnocchi are cooking, prepare the ricotta. In a smal bowl, mix the ricotta with the zest of 1 lemon, salt, and pepper. Set aside.
After the gnocchi has cooked through, season everything with salt, pepper, red pepper flakes (if you want a kick) and the juice of ½ or a whole lemon (depending how lemony you want it).
To serve:
Serve a few spoonfuls of the gnocchi asparagus mix onto each plate. Garish with a spoonful of the ricotta mix and a drizzle of olive oil. Enjoy!
Shopping List
Fresh / Frozen
- 1 package of cauliflower gnocchi (I use the frozen cauliflower gnocchi from Trader Joe’s)
Produce
- 1 bunch of asparagus
- ¼ cup of white wine (*you can use water or chicken broth instead)
- 1 lemon
- 1 clove of garlic
Dairy
- 2-3 tbsp of shredded parmesan cheese
- ½ cup whole milk ricotta
Pantry Staples
- Pinch of red pepper flakes (optional)
- Olive oil
- Salt and pepper
