INGREDIENTS
2 – 3 SERVINGS
- 500 g smaller gnocchi
- 1 bunch of asparagus
- 350 g tomatoes
- 1 small young onion
- 2 cloves of garlic
- 2 tablespoons of extra olive oil
- 2 tablespoons of butter
- a few basil leaves
- 3 tablespoons of grated parmesan or grana padano
- salt and pepper
PREPARATION
- Wash the asparagus and break off the hard, bright ends (they will break off in the right place). Cut the green parts into 0.5 cm slices, keep the heads whole.
- Blanch the tomatoes, peel them, cut them into quarters and remove the stalks. Cut the flesh into cubes.
- Cut the onion into cubes, peel the garlic and press through a press.
- Boil water in a pot, add salt.
- In a large frying pan, fry the chopped onion in olive oil, add the garlic and then the asparagus.
- Season with salt and pepper and fry, stirring occasionally, for about 2 minutes. Meanwhile, add the butter.
- Put the gnocchi into boiling water and cook according to the time indicated on the package.
- Add the tomatoes and their juice to the pan with the asparagus, season with salt and pepper and cook, stirring occasionally, for about 2 minutes.
- Add the drained gnocchi along with a few tablespoons of water for additional sauce in the pan.
- Mix, add half of the Parmesan and basil leaves. After heating the dish, place portions on plates and sprinkle with the remaining Parmesan.