Gnocchi with asparagus and king trumpet mushrooms
Firm and meaty with a mild milky flavor, king trumpet mushrooms hold up well to cooking. They also happen to be a great source of dietary fiber, low in calories, and an excellent source of antioxidants.
- 1 to 2 shallots
- 1 to 2 garlic cloves
- 3 ounces asparagus spears
- 3 ounces king trumpet mushrooms
- Fresh flat-leaf parsley
- Fresh thyme
- 1 lemon
- 1½ ounces hazelnuts
- ¾ pound potato gnocchi
- ½ cup ricotta
Prep the vegetables
- Peel and thinly slice the shallots.
- Finely chop the garlic.
- Trim the root ends of the asparagus, then cut on a diagonal into 1/8-inch-thick pieces.
- Thinly slice the mushrooms.
- Pick the leaves from the parsley and thyme sprigs, and coarsely chop the leaves.
- Cut the lemon in half, zest one half and juice the other.
Toast the hazelnuts
Cook the vegetables
Add the asparagus and mushrooms and cook, tossing to coat, until just tender, 1 to 2 minutes.
Cook the gnocchi; make the sauce
Reduce the heat to a simmer and cook until the liquid is slightly reduced and thickened, 1 to 2 minutes. Remove from the heat, then stir in the lemon zest and lemon juice, and season with salt to taste.
Nutrition per serving: Calories: 770 Protein: 27g Total Fat: 25g Monounsaturated Fat: 15g Polyunsaturated Fat: 2g Saturated Fat: 6g Cholesterol: 30mg Carbohydrates: 117 g Fiber: 13 g Added Sugar: 0 g Sodium: 1070 mg