Gnocchi with pesto are super easy to prepare – if you add some more ingredients you will get an absolute delicious showstopper meal ;)
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
some fresh lemon juice for serving
grated parmesan for serving
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.
Adapted from Half Baked Harvest.
Keywords: gnocchi, pesto, asparagus, burrata, mushrooms