There are things we almost always have in our fridge – a bag with fresh gnocchi from the supermarket. Whenever you are in a hurry and don’t feel like cooking those pre-cooked potato dumplings are perfect. You just have to warm them and slap on some pesto, for example. That’s it. Cooking is done. Today I got a recipe to make simple gnocchi with paste a bit fancier: delicious (and easy to prepare) Gnocchi with Mushrooms, Asparagus, Pesto & Burrata. So good!

Gnocchi are really somewhat of a staple in our house. If you do not want to eat a lot of carbs they are not perfect for you – sorry. I should not eat that many carbs either, tbh., but they are so delicious and filling ;) Besides that – I really love that you can have something ready in a minute. Even quicker than regular pasta because you have to cook that first. Just drop the gnocchi into a hot pan, fry them or steam them for 2-3 minutes and they are basically ready to eat (with some sauce, of course).
For this dish, you only need one large pan or a large pot for the preparation. The cooking party takes place in stages, but that’s it. It’s a one-pot-situation here ;) When choosing a pot you just have to make sure that the asparagus has enough room to cook. If you don’t have a pot that fits the whole asparagus you can also cut it into smaller pieces. Also fine.

You can use the mushrooms in larger pieces here, or chop them quite small. We prefer when they are a bit bigger and you got something to bite into. If you chop the mushrooms very finely you will get something that resembles ground meat after frying it. Not bad either. No matter the size – make sure you fry the heck out of it. You want the mushrooms to brown a lot and get quite crispy. The more heat they get the more roasting flavors they develop. Just do not burn them ;P
All in all – mushrooms, sautéed asparagus, and burrata turn this simple dish into something really special. With minimal extra effort. Give it a try and you will see ;)
Oh and make sure the burrata gets to room temperature before you add it to the dish. This ingredient really needs that temperature to “merge” with the rest of the components of the dish. If you add it directly from the fridge it is too cold and you will have a white, cold, and bland blob on your plate – at room temp, it mixes perfectly with the rest and makes the meal extra special ;)
INGREDIENTS / ZUTATEN
some olive oil for frying
7 oz. (200g) mushrooms, in quarters
6-9 green asparagus
1 tbsp. fresh lemon juice
3-4 tbsp. butter
17.6 oz. (500g) fresh gnocchi
3-4 garlic cloves, finely chopped
1-2 tbsp. pesto alla Genovese (plus some more for serving)
3 small burrata cheese (about 3.5 oz. /100g each), at room temperature
salt, pepper
some fresh lemon juice for serving
grated parmesan for serving
etwas Olivenöl zum Anbraten
200g Champignons, geviertelt
6-9 Spargel (grün)
1 EL frischer Zitronensaft
3-4 EL Butter
500g Gnocchi (Kühlregal)
3-4 Knoblauchzehen, fein gehackt
1-2 EL Pesto alla Genovese (plus etwas mehr zum Servieren)
3 kleine Burrata Kugeln (je ca. 100g), Zimmertemperatur
Salz, Pfeffer
etwas frischer Zitronensaft zum Servieren
geriebener Parmesan zum Servieren

DIRECTIONS / ZUBEREITUNG
2. Heat up a large pan or dutch oven with some oil. Add the mushrooms, season with some salt, and fry from all sides over medium heat until nicely browned – takes about 4-6 minutes. Remove from the pan and set aside.
3. Add some more oil if necessary and fry the asparagus from all sides until you see brown spots here and there and the asparagus is slightly softer – takes about 3-4 minutes. You don’t want the asparagus to be cooked all the way through and mushy, you want it to still have some “bite”. Take out of the pan, drizzle with the lemon juice, set aside, and keep warm.
4. Still in the same pan – add the butter and let it melt. Add the gnocchi and cook until nicely browned from all sides – about 4-5 minutes. Add the mushrooms back to the pan, then add the chopped garlic and cook with the gnocchi for two more minutes. Add the pesto and mix everything. Season with salt and pepper to your liking.
5. To serve, break up the burrata balls into several pieces and place them on the plates. Add the gnocchi and top with the asparagus. Drizzle with some fresh lemon juice, more pesto if you like, and finish with some freshly grated parmesan cheese.
2. Etwas Öl in einer großen Pfanne oder einem großen gusseisernen Topf erhitzen. Die Pilze dazugeben und bei mittlerer Hitzezufuhr von allen Seiten bräunen – dauert etwa 4-6 Minuten. Herausholen und zur Seite stellen.
3. Bei Bedarf etwas mehr Öl dazugeben und dann den Spargel rundum anbraten, bis hier und da braune Flecken zu sehen sind und der Spargel etwas weicher geworden ist – dauert etwa 3-4 Minuten. Der Spargel soll nicht ganz durchgebraten und matschig sein, sondern noch “Biss” haben. Aus der Pfanne nehmen, mit dem Zitronensaft beträufeln, zur Seite stellen und warm halten.
4. In der gleichen Pfanne/Topf die Butter schmelzen lassen. Die Gnocchi dazugeben und rundum anbraten – etwa 4-5 Minuten. Die Pilze zurück in die Pfanne/Topf geben, dann den gehackten Knoblauch hinzufügen und mit den Gnocchi weitere 2 Minuten anbrutzeln lassen. Das Pesto dazugeben und alles vermengen. Nach Belieben mit Salz und Pfeffer würzen.
5. Zum Servieren die Burrata Kugeln in mehrere Stücke zerteilen und auf den Tellern anrichten. Die Gnocchi dazugeben und mit dem Spargel garnieren. Mit etwas frischem Zitronensaft beträufeln, nach Belieben zusätzliches Pesto darüber geben und mit frisch geriebenem Parmesan bestreuen.

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Here is a version of the recipe you can print easily.
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Gnocchi with Mushrooms, Green Asparagus, Pesto & Burrata
- Prep Time: 00:05
- Cook Time: 00:20
- Total Time: 00:25
- Yield: 3 1x
- Category: Dinner
- Cuisine: Italy
- Diet: Vegetarian
Description
Gnocchi with pesto are super easy to prepare – if you add some more ingredients you will get an absolute delicious showstopper meal ;)
Ingredients
some olive oil for frying
7 oz. (200g) mushrooms, in quarters
6–9 green asparagus
1 tbsp. fresh lemon juice
3–4 tbsp. butter
17.6 oz. (500g) fresh gnocchi
3–4 garlic cloves, finely chopped
1–2 tbsp. pesto alla Genovese (plus some more for serving)
3 small burrata cheese (about 3.5 oz. /100g each), at room temperature
salt, pepper
some fresh lemon juice for serving
grated parmesan for serving
Instructions
1. Clean the mushrooms and cut them into quarters (or more pieces if they are very big). Peel the garlic and chop finely. Cut off the ends of the asparagus. Set aside. Take the burrata out of the fridge – you want it to be at room temperature.
2. Heat up a large pan or dutch oven with some oil. Add the mushrooms, season with some salt, and fry from all sides over medium heat until nicely browned – takes about 4-6 minutes. Remove from the pan and set aside.
3. Add some more oil if necessary and fry the asparagus from all sides until you see brown spots here and there and the asparagus is slightly softer – takes about 3-4 minutes. You don’t want the asparagus to be cooked all the way through and mushy, you want it to still have some “bite”. Take out of the pan, drizzle with the lemon juice, set aside, and keep warm.
4. Still in the same pan – add the butter and let it melt. Add the gnocchi and cook until nicely browned from all sides – about 4-5 minutes. Add the mushrooms back to the pan, then add the chopped garlic and cook with the gnocchi for two more minutes. Add the pesto and mix everything. Season with salt and pepper to your liking.
5. To serve, break up the burrata balls into several pieces and place them on the plates. Add the gnocchi and top with the asparagus. Drizzle with some fresh lemon juice, more pesto if you like, and finish with some freshly grated parmesan cheese.
Notes
Adapted from Half Baked Harvest.
Keywords: gnocchi, pesto, asparagus, burrata, mushrooms
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