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Gnocchi with asparagus and king trumpet mushrooms

Vegetarian, Soy-Free

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.

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Ingredients

  • 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

Instructions

1

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.

2

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.

3

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.

4

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.

5

Serve

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

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