Gnocchi in a Creamy Asparagus Sauce

I have previously mentioned my love of potatoes, and being a big fan of carbs, a plate of gnocchi really hits the spot.  Today we´ll be using a packet of ready made gnocchi, as this is a speedy dish that looks gourmet, and we all like those.

Would Madam like a lifejacket with her sauce?

The sauce is enough for four.  Of course, rather than save half for another day, we used it all and had our gnocchi swimming in a delicious creamy sauce.  Shame on us.

Ingredients

  • 1 packet gnocchi
  • 200ml of pouring or single cream
  • 2 tablespoons of milk
  • 1 bunch of asparagus
  • 2 tablespoons of soft blue cheese (optional but highly recommended)
  • Fresh parmesan for grating
  • Some chopped cooked lardons, bacon or jamon for sprinkling over the finished dish (or leave these out if you want to keep it vegetarian)
  • Seasoning

Start by finely chopping the asparagus, leaving the aside the tips.  Cook in salted water (not the tips) until tender and remove with a slotted spoon. Now cook the tips, drain and set aside, keeping warm if possible. You can always save the cooking liquid to add to vegetable stick or soup.

In a blender jug put the cream, milk, blue cheese (if using), asparagus (again, not those tips!) and plenty of black pepper.  Blitz until you have a smooth thick cream and put into a small saucepan.

Boil the water for your gnocchi, add salt, and cook until they float to the top.  While they are cooking, gently warm the cream sauce, taste and add salt if necessary.

When the gnocchi are done, drain and mix the cream sauce in, place into warmed serving dishes. Sprinkle over the asparagus tips and jamon or bacon (if using) and grate over some fresh parmesan.  Speedy, luxurious, delicious.

For some other wonderful suggestions of what to do with asparagus, check out RaeDi´s Pizza recipe here and Greg´s Lemon Asparagus here.

On Thursday Big Man and I are heading to London for a week to catch up with family, friends and food. My parents are probably one of the few families on the planet who don´t have internet, so although I may post again before Thursday, I won´t be able to read blogs or comment from Wednesday evening until we get back when I will do a big “catch up”.  Hopefully we´ll come home with lots of lovely foodie goodies and some good eating experiences to share with you all.

Update – I have added this recipe to Greenslove´s recipes, check out Linda´s link here at Savoring Every Bite for more info

Advertisements

94 thoughts on “Gnocchi in a Creamy Asparagus Sauce

  1. Mmmmmmm gnocchi. Mmmmmmm sauce. I love it with a cheesy leek and mushroom sauce. Yummmm. Have a fabulous time in London. It’s been lovely weather in the UK for the past couple of days. Sunny if a little chilly. I hope it holds for you.

  2. I’m making this tomorrow!!!! I miraculously have all of the ingredients! I’d been eyeing the colorful gnocchi at Merca, and finally gave in and bought it. And this weekend, D-Man and I went to Las Alpujarras and went crazy on the cheese. Aaand my MIL gave us a giant jamón leg as a belated Reyes gift (it hadn’t finished “curandose” by the drafty windowsill, but it’s good to eat now!). *Happy dance* Not to mention I love creamy pastas, and have been guilty of having my pastas swim in delicious nutmeg-sprinkled cream. 😉

    Have a great trip to London!! Enjoy your time with family and friends. 🙂

  3. One of my favorite gnocchi dishes is with a blue cheese or gorgonzola cream sauce but I’ve never had it with asparagus. You really did infuse this with asparagus flavor. As if that’s not enough, Tanya, you have to gild the lily with a little bacon! I will definitely be making this dish. And those packaged gnocchi aren’t bad! I was hesitant to try them at first but they were a pleasant surprise Now I use them whenever I haven’t the time — or too lazy — to make my own.

    If we don’t speak before you leave, have a safe trip and I hope you have a wonderful time with your family.

    1. Thank John – and I agree with you. Home made gnocchi are the best but not always practical. I remember my mum making some one day when we were young (luckily just for family and not guests) and we were all sat round the kitchen table, forks in hand and she drained the gnocchi which promptly disintegrated (she´d not got the mix quite right) and just flowed through the colander liked pureed mashed potato and down the drain! A family legend now but she was so upset 😦 Looking forward to the trip, not long now!

  4. Gnocchi has been on my to-do list for the last few weeks! I just love a good dish of gnocchi. I just haven’t had the time. You may have lit the fire I need to get on it!

  5. Ooh Tanya, this is heavenly!! That sauce is to die for! Carbs are so my downfall…I do love them so!! I do hope you add this to our greenslove bloghop! It’s a perfect recipe! and for me, it has all the flavors I love, asparagus, blue cheese, bacon…yum!!

  6. My husband is permanently telling me about the days spent making gnocchi with his Grandmother. Although, she was of the mind that if you didn’t have 4 servings, then you didn’t really like her cooking and your plate of food would end up in the sink!

    1. I like his grandmother – and isn´t there a culture where, if you eat everything on your plate, it is taken as a sign you are still hungry and they keep filling it up!

    1. Asparagus is so good, but I have to say (for me) the short but sweet English Asparagus season is the best! Yes, we go on Thursday – I am busy working out how many chorizos and cheeses I can get into our case (very few clothes) and now everyone wants lemons from our tree!

  7. Now I can’t wait for the UK asparagus to arrive. We wait for it every year and then gorge on it. And now I have another way of eating it!
    Thanks T!
    (I hope you enjoy your time in London)

  8. Chica, it’s like you’re reading into my fridge… the other day I bough a bunch of asparagus because I’ve never tried it before (shock horror) and I still don’t know what to do with them. Thanks for all the ideas and links, tomorrow is the big day (since I’ll be using them tomorrow) … so I’ve got these last few precious hours to decide…
    That sauce is looking at me teasingly.. but I don’t have the blue cheese which I really want to put in there… I’ll just have to wait and see…..

  9. I definitely want to try this.. as I read through your ingredients I kept thinking, yes.. yes.. yes.. I love everything in this and the flavors would be wonderful! Not to mention time-saving without making the gnocchi!! xo Smidge

  10. The color of that sauce is gorgeous! There is nothing quite like handmade gnocchi for my Italian eyes. Great recipe and beautiful post. This may be a candidate for my best of WordPress reblog this week!

  11. I adore gnocchi – it’s one of the first things I made for my wife-to-be and it’s probably one of my favourite meals. I do think it has to be absolutely smothered in sauce, and a good cheese sauce is always wonderful. I love the sound of the asparagus added in – we haven’t got any here yet… will need to wait a few months.

  12. Tanya, absolutely beautiful and it must have tasted like heaven, it looks so good! Thank you so much for the mention… thank was so kind of you!

  13. What an extravagent dinner, so creamy and delicious. I can just taste it. Gnocchi is really one of my all time favourite dishes, although we don’t have it often. I’ve got a small container of mashed sweet potato in the fridge, I think it’s calling out to be made into gnocchi! Thanks for the inspiration!!

  14. Gnocchi has been on my must try recipe list forever, I love potatoes too and I just know I’ll enjoy it.
    your recipe today is a work or art. I have a friend who is in love with asparagus and blue cheese, I will make this for her when she comes over.
    Have a safe trip my friend and enjoy your visit to London

    1. Thank you so much Sawsan for your lovely words. I guess I take for granted some things like gnocchi, but thinking about it I could only buy them here a few years ago – before that I always made them (much nicer though!). Am just off to pack now 🙂

  15. I have yet to make gnocchi but something about them just keeps calling to me. This looks wonderful Tanya!

    Do have a fantastic time in London! We’ll miss you.

  16. I know you will have a wonderful time with your family and friends. I’ll be thinking about your gnocchi the whole time you are gone.

  17. Oh Tanya, I was out of town and unable to check emails and read post for several days and didn’t get the chance to wish you bon voyage and happy trails! So many already have though so I’ll just wait (im)patiently for your return. You’ll be missed, but I’m so happy you’re “home” and having a heart-happy visit with family and friends!!! See you soon! xo

    1. Thanks Spree – I missed the blogging and touching base with everyone while I was away. We had a great trip but it´s lovely to be back “Up the Mountain” again 🙂

  18. This sounds amazing! I’ve ordered my first asparagus of the year from my new organic veg supplier (excited) this week. Have bookmarked this recipe!! Enjoy London, don’t know eabouts you are visiting but if you get a chance go to Ottolenghi’s just so I can be really jealous!!

    1. Lucky you to have an organic veg supplier – I´d love that for when we´re not able to grow all that we need. Wish I´d thought of going to Ottolenghi, but think we´d have needed another few days to fit it in!

  19. Isn’t the colour of this fantastic? I love green. Perfect, oh except for the cheese. I know its blue but that’s not it. Blue cheese is one of the few, very very few, edible (!) things I can’t get past my nose and believe me I have tried with and without wine etc.

    Will have to try this with another sort of cheese…… Hmmm.

    1. I smiled when I saw your comment at my very best friend (of 35 years standing) hates blue cheese too. The funny thing is I only found out this year ! I have obviously never happened to make her anything with blue cheese in it in all these years which is pretty remarkable!

I love to hear what you think, please leave me a comment!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s