Gnocchi and Asparagus in Cream Sauce

Ingredients

• 4-5 green asparagus spears
• 10 oz uncooked potato gnocchi
• olive oil
• 2 teaspoons minced garlic
• salt ((to taste))
• 1/4-1/3 cup heavy cream
• 1 1/2 tablespoons parmesan cheese, freshly grated ((plus more for serving))
• black pepper, freshly cracked

Instructions

1. 1

   Trim off the woody end of your asparagus or use a vegetable peeler to peel off the skin from the bottom part of the asparagus spears (as in the video). Then slice asparagus into small pieces, about 1/2-inch. If the spears are large, slice them in half lengthwise first before cutting into small pieces crosswise.

2. 2

   Bring a large pot of salted water to a boil. Add gnocchi and reduce the heat to a more gentle boil. Cook until gnocchi float to the surface, about 2-3 minutes. Drain the gnocchi and reserve the cooking liquid.

3. 3

   Place a pan over medium heat and add some olive oil. Add minced garlic and sauté briefly until fragrant. Add asparagus pieces and stir to cook for about 15 seconds. Sprinkle a small pinch of salt and give it a quick stir.

4. 4

   Add drained gnocchi to the pan and give everything a quick toss. Add cream and 3-4 tablespoons of reserved gnocchi cooking liquid. Adjust the heat as needed to let everything simmer while stirring gently and frequently. Stir in 1-1½ tablespoons of parmesan cheese. Cook until the cheese melts, the sauce thickens and asparagus is crisp-tender. Try to avoid overcooking the asparagus.

5. 5

   Transfer to serving plates. Sprinkle plenty of black pepper and some more parmesan cheese on top. Serve immediately.