Spring, the best time to get fresh asparagus. Mix their crunchiness with the soft texture of gnocchi, and you’ll have a satisfying lunch in less than 10 minutes.
INGREDIENTS (serves 2):
- 500g fresh gnocchi
- 3 spring onions
- 125g fresh fine green asparagus spears
- 2 tablespoons extra virgin olive oil
- 30g Parmesan cheese, grated
- salt, pepper
Thinly slice the spring onions and tip them in a large pan with the olive oil. Cut the asparagus into little chunks, making sure to preserve the tips intact. Over a medium heat, quickly fry the onion then tip in the asparagus and sautée for further 2-3 minutes.
In a saucepan, bring some salted water to the boil. Cook the gnocchi until they start to float, then using a slotted spoon add them to the asparagus (do not drain, the starchy water adds creaminess to the sauce) and toss a few times over a medium heat, adding in half of the Parmesan cheese. Serve with a sprinkle of freshly grated pepper and the remaining cheese.