When we were in the process of unpacking our endless supply of boxes labeled “kitchen” after our recent move, I was on the lookout for recipes I could make quickly with minimum equipment. I spied Whole Wheat Gnocchi with Sweet Potatoes at the grocery store and picked up some fresh asparagus at the farmers’ market. I had unearthed a stockpot and a skillet so I knew we’d be able to make Gnocchi with Asparagus and Gorgonzola.
The original recipe called for shrimp, but we just left coastal North Carolina and I haven’t been able to bring myself to buy supermarket shrimp yet. I got spoiled having a working waterfront within walking distance of the house. If you have access to local shrimp, devein/peel it and add it along with the asparagus. You’ll need about 1/2 pound.
Gorgonzola is a strong cheese, so remember a little goes a long way. If you can’t find it, use blue cheese.
The portion size here is fairly small (gnocchi has lots of carbs), so make sure to serve a big salad with lots of raw vegetables alongside. That will help fill you up.
Gnocchi with Asparagus and Gorgonzola
Adapted from Alison Ladman via Coastland Times
16 oz prepared gnocchi (I used a whole wheat/sweet potato variety)
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 lemon, zested and cut into 4 wedges
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
2 tablespoons crumbled Gorgonzola cheese
Cook gnocchi according to package directions. Drain and set aside.
Place butter and olive oil in a large skillet over medium heat. When butter has melted, add the lemon zest and cook until butter begins to brown. Add salt, pepper and asparagus. Cook, stirring occasionally, until asparagus is tender, about 5 minutes.
Add gnocchi to pan and toss to mix. Divide among 4 serving plates and top each portion with Gorgonzola and a squeeze of lemon juice.
Makes 4 servings
Per serving: 272 calories, 8g fat (3g sat), 9mg cholesterol, 626mg sodium, 42g carb, 5g fiber, 2g sugar, 7g protein
Nutritional Analysis: This dish is low in Cholesterol and is a good source of Vitamin K. (Source: nutritiondata.com) If you want to cut back on the Saturated Fat, use 2 tablespoons of olive oil and skip the butter. If you want to eliminate some of the Sodium, omit the added salt and/or use less Gorgonzola.