In order to bring you the best organic produce, some ingredients may differ from those depicted.

Gnocchi with asparagus and king trumpet mushrooms

Soy-Free, Vegetarian, Protein Plus

2 Servings, 770 Calories/Serving

35 Minutes

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.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

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
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

Nutrition per serving

Calories 770, Total Fat 25g (32% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 30mg (10% DV), Sodium 1070mg (47% DV), Total Carb. 117g (43% DV), Fiber 13g (46% DV), Protein 27g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the vegetables

Heat the oven to 400ºF. Bring a large pot of salted water to a boil.

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

On a sheet pan, roast the hazelnuts in the oven until lightly toasted and crisp, 8 to 10 minutes. Transfer to a plate to cool slightly. Using the side of a knife, lightly crush them. While the nuts roast, cook the vegetables.

Cook the vegetables

In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the shallots, season with salt and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the garlic and cook for about 30 seconds.
Add the asparagus and mushrooms and cook, tossing to coat, until just tender, 1 to 2 minutes.

Cook the gnocchi; make the sauce

Once the water is boiling, add the gnocchi to the pot, stir, and cook until they float to the top, 1 to 2 minutes. Using a slotted spoon, transfer the gnocchi to the pan with the vegetables. Add 1 cup pasta cooking water to the pan, then stir in the parsley and thyme and season with salt and pepper.
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.

Serve

Transfer the gnocchi and sauce to individual bowls. Garnish with the ricotta and hazelnuts, and serve with the lemon half on the side.

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