Lemon-Asparagus Gnocchi
Recipe Description
Experience culinary bliss that'll leave your taste buds craving more – perfectly browned gnocchi, crisp-tender veggies, and a luxurious blend of creamy cheddar gruyere, elevated by zesty lemon freshness.
Ingredients
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1 pound gnocchi (store-bought or homemade)
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6 tablespoons butter, cubed and divided
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2 tablespoons olive oil
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1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
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1 package (8 ounces) sliced baby portobello mushrooms
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1 small red onion, halved and thinly sliced
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2 garlic cloves, minced
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Zest and juice of 1 medium lemon
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6 ounces Wood River Creamery™ Cheddar Gruyere cheese, shredded (1 1/2 cups)
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1/4 cup coarsely chopped fresh parsley
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Salt and pepper to taste
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Additional shaved Wood River Creamery™ Cheddar Gruyere cheese
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Additional lemon zest
Preparation
- Cook gnocchi according to directions. Drain, reserving 1 cup hot gnocchi water. Wipe out the pan.
- Melt 2 tablespoons butter in the same pan over medium heat. Add half of the gnocchi; cook for 2-3 minutes or until browned. (Do not stir.) Cook and stir for 1 minute longer. Remove from the pan. Keep warm. Repeat with remaining gnocchi.
- Warm 2 tablespoons butter and olive oil in the same pan over medium heat. Add the asparagus, mushrooms and red onion; cook and stir for 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook and stir for 1 minute.
- Reduce heat to low. Add 1/4 cup reserved gnocchi water; cook and toss for 1-2 minutes or until water is slightly reduced. Stir in the gnocchi, lemon zest, lemon juice and remaining butter.
- Remove from the heat. Gradually add cheddar gruyere, tossing well after each addition. Add remaining gnocchi water, a tablespoon at a time, until desired consistency. Toss with parsley. Season with salt and pepper to taste. Garnish with additional cheddar gruyere and lemon zest.
