Local Produce
Local Asparagus Pesto Gnocchi
This easy spring gnocchi recipe is a perfect weeknight meal. It comes together in less than 20 minutes and uses 4 fabulous ingredients that are full of flavour, making it easy for you to kick back, eat well, and celebrate the joy of springtime. Although unnecessary, bacon, greens or fresh peas would all be lovely additions to this dish.
Ingredients
1 pack (350g) of mamma emma Potato Gnocchi Stuffed With Genovese Pesto
1 container of Market Fresh Pesto
1 bunch (approximately 1 pound) Welsh Bros Asparagus
1 wedge of Lindsay Clothbound Goat Cheddar
Instructions
Bring 3 quarts of well-salted water to a boil in a non-reactive pot.
Prepare the asparagus by snapping or trimming the tough bottom ends off the asparagus, then cut into 1-2 inch pieces.
Add the asparagus to the water and cook for 3-4 minutes until just done. Drain. (Alternatively, you could steam the asparagus).
Add pesto and 100ml of water to a large pan and heat over medium.
Add the gnocchi and cook for 3 minutes. (Tip: This is fresh gnocchi so don’t overcook it!)
Assemble the dish by combining the gnocchi and asparagus.
Shave or crumble cheddar on top. If desired, finish with fresh cracked pepper and chili flakes.
Enjoy!
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