Go Back
gnocchi and asparagus

Easy Gnocchi and Asparagus

Delicious Easy Gnocchi and Asparagus recipe with step-by-step instructions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 550
Ingredients Method

Ingredients
  

For the main dish::
  • 8 asparagus spears (trimmed and cut into 2-inch pieces)
  • 10 oz potato gnocchi (I like using Gia Russa for a light texture)
  • 1 tbsp olive oil
  • 3 tsp garlic (freshly minced for best flavor)
  • 1/2 tsp salt
  • 4 tbsp heavy cream (thickens the sauce better than light cream)
  • 1/4 tsp lemon zest
For the topping::
  • 3 tbsp parmesan cheese (I recommend Sartori for a nutty finish)
  • 1/2 tsp black pepper

Method
 

  1. Trim the asparagus spears and cut them into 2-inch pieces, then mince the garlic fresh (this really does make a difference in flavor). Bring a large pot of salted water to a boil over high heat. Once boiling, add the gnocchi and cook for 2-3 minutes until they float to the surface—this is your signal they're done. Reserve about 1/2 cup of the cooking water before draining the gnocchi, as this starchy liquid will help create a silky sauce.
  2. Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the minced garlic and sauté for just 15-20 seconds until fragrant—don't let it brown or it will taste bitter. Immediately add the asparagus pieces and cook for about 2-3 minutes until they're bright green and just starting to soften. This quick cooking preserves their tender texture and fresh flavor.
  3. Add the drained gnocchi from Step 1 to the skillet with the garlic and asparagus. Sprinkle in the salt and stir gently to combine, being careful not to break up the delicate gnocchi. Cook for about 1 minute, allowing the flavors to start mingling. I like to use heavy cream here because it creates a richer, more luxurious sauce that coats the gnocchi better than lighter alternatives.
  4. Pour in the heavy cream and add about 1/4 cup of the reserved gnocchi cooking water. Stir gently and bring to a simmer over medium heat for 2-3 minutes until the liquid reduces slightly and thickens around the gnocchi. The starch from the cooking water emulsifies with the cream to create a silky sauce. If the sauce seems too thick, add a splash more of the reserved water until you reach your desired consistency.
  5. Remove the skillet from heat and stir in the grated Parmesan cheese, along with the lemon zest. I recommend Sartori cheese for its nutty, complex flavor that elevates this simple dish. Stir gently until the cheese melts completely and coats the gnocchi evenly. Taste and adjust seasoning if needed.
  6. Divide the gnocchi and asparagus between serving bowls, making sure each portion gets plenty of the creamy sauce. Finish with a generous crack of fresh black pepper and additional grated Parmesan cheese if desired. Serve immediately while the dish is hot and the sauce is silky.