
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
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 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, Protein: 27g, Fiber: 13 g, Total Fat: 25g, Monounsaturated Fat: 15g, Polyunsaturated Fat: 2g, Saturated Fat: 6g, Cholesterol: 30mg, Sodium: 1070 mg, Carbohydrates: 117 g, Added Sugar: 0 g.
Instructions
Wash produce before use
1
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.
2
Toast the hazelnuts
3
Cook the vegetables
Add the asparagus and mushrooms and cook, tossing to coat, until just tender, 1 to 2 minutes.
4
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.
Serve