GNOCCHI WITH ASPARAGUS AND LEMON BUTTER

THIS RECIPE IS GREAT BECAUSE THE LEMON, BUTTER, AND PARMESAN CAN ALL BE ADJUSTED TO TASTE. SOME PEOPLE PREFER A BUTTERY PASTA, AND SOME A BRIGHTER, TANGIER PASTA. I PREFER MINE WITH EXTRA PARMESAN BECAUSE IT ADDS BOTH FLAVOR AND TEXTURE. FOR THE BUTTER, I USE EUROPEAN STYLE WHICH HAS ENZYMES THAT PROVIDE GREAT FLAVOR BUT NORMAL BUTTER IS JUST FINE. IF USING UNSALTED BUTTER, BE SURE TO ADD A PINCH OF SALT TO THE GNOCCHI WHEN MIXING THE BUTTER IN.

A NOTE ON THE GNOCCHI: IT TENDS TO COOK VERY QUICKLY SO DON’T PLAN TO MULTITASK WHILE IT’S COOKING LIKE YOU MIGHT WITH OTHER PASTAS. PREP THE ASPARAGUS BEFORE PUTTING THE GNOCCHI IN.

A NOTE ON THE SAUCE: YOU WANT THE SAUCE TO BE SAUCEY, NOT TOO DRY AND NOT TO LIQUIDY. THIS IS WHY IT’S IMPORTANT TO PROPERLY DRAIN THE GNOCCHI SO YOU DON’T LOSE ALL THE PASTA WATER. IF THE END RESULT IS TOO DRY, ADD A BIT MORE MELTED BUTTER AND A SQUEEZE MORE LEMON.


 
 

INGREDIENTS

  • 1 PACKAGE GNOCCHI

  • 1 BUNDLE ASPARAGUS

  • 1 LEMON

  • 4 TB BUTTER

  • SHREDDED PARMESAN


INSTRUCTIONS

  • BRING TWO POTS OF WATER TO A BOIL

  • BOIL ASPARAGUS UNTIL SLIGHTLY TENDER

  • CUT ASPARAGUS INTO HALF-INCH CHUNKS

  • COOK GNOCCHI ACCORDING TO PACKAGE INSTRUCTIONS

  • DRAIN GNOCCHI AND QUICKLY RETURN TO COOKING POT

    • NOTE: WHEN DRAINING JUST GIVE THE COLANDER ONE SHAKE - THE PASTA WATER HELPS WITH BOTH FLAVOR AND THE CONSISTENCY OF THE SAUCE. YOU DON’T WANT THE PASTA TO BE TOO DRY.

  • STIR BUTTER INTO GNOCCHI

  • SPRINKLE WITH PARMESAN CHEESE WHILE GNOCCHI IS STILL HOT AND STIR

  • SQUEEZE LEMON ON TO PASTA AND TOSS IN ASPARAGUS



Natalia JanelleDINNER, PASTA, ITALIANComment