Gnocchi in Creamy Sauce with Roasted Asparagus
Ingredients:
For the Gnocchi:
1 lb gnocchi (store-bought or homemade)
2 tbsp olive oil
2 tbsp butter
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup spinach (fresh or frozen), chopped
1 clove garlic, minced
Salt and pepper to taste
Fresh basil for garnish (optional)
For the Roasted Asparagus:
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt and pepper to taste
1/2 tsp garlic powder (optional)
Instructions:
Prepare the Roasted Asparagus:
Preheat the oven to 400°F (200°C).
Arrange the trimmed asparagus on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder (if using).
Roast for 12-15 minutes, or until the asparagus is tender and slightly crispy at the tips.
Cook the Gnocchi:
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions (about 2-3 minutes, or until they float to the surface). Drain and set aside.
Make the Creamy Sauce:
In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Pour in the heavy cream, stirring to combine. Let it simmer for 2-3 minutes until the sauce thickens.
Stir in the grated Parmesan cheese and spinach. Season with salt and pepper to taste, and cook for an additional 2-3 minutes, allowing the spinach to wilt and the sauce to become smooth and creamy.
Combine the Gnocchi and Sauce:
Add the cooked gnocchi to the creamy sauce, tossing gently to coat the gnocchi evenly with the sauce. Cook for an additional 1-2 minutes to let the flavors meld together.
Serve:
Plate the creamy gnocchi and serve with roasted asparagus on the side.
Garnish with fresh basil or extra Parmesan cheese, if desired.