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Lemon-Asparagus Gnocchi

Cook Time
45

Difficulty
Intermediate

Servings
4

Cuisine Type

Cheese Types

Lemon Asparagus Gnocchi

Recipe Description

Experience culinary bliss that'll leave your taste buds craving more – perfectly browned gnocchi, crisp-tender veggies, and a luxurious blend of creamy cheddar gruyere, elevated by zesty lemon freshness.

Ingredients

  • 1 pound gnocchi (store-bought or homemade)

  • 6 tablespoons butter, cubed and divided

  • 2 tablespoons olive oil

  • 1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces

  • 1 package (8 ounces) sliced baby portobello mushrooms

  • 1 small red onion, halved and thinly sliced

  • 2 garlic cloves, minced

  • Zest and juice of 1 medium lemon

  • 6 ounces Wood River Creamery™ Cheddar Gruyere cheese, shredded (1 1/2 cups)

  • 1/4 cup coarsely chopped fresh parsley

  • Salt and pepper to taste

  • Additional shaved Wood River Creamery™ Cheddar Gruyere cheese

  • Additional lemon zest

Preparation

  1. Cook gnocchi according to directions. Drain, reserving 1 cup hot gnocchi water. Wipe out the pan.
  2. Melt 2 tablespoons butter in the same pan over medium heat. Add half of the gnocchi; cook for 2-3 minutes or until browned. (Do not stir.) Cook and stir for 1 minute longer. Remove from the pan. Keep warm. Repeat with remaining gnocchi.
  3. Warm 2 tablespoons butter and olive oil in the same pan over medium heat. Add the asparagus, mushrooms and red onion; cook and stir for 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook and stir for 1 minute.
  4. Reduce heat to low. Add 1/4 cup reserved gnocchi water; cook and toss for 1-2 minutes or until water is slightly reduced. Stir in the gnocchi, lemon zest, lemon juice and remaining butter.
  5. Remove from the heat. Gradually add cheddar gruyere, tossing well after each addition. Add remaining gnocchi water, a tablespoon at a time, until desired consistency. Toss with parsley. Season with salt and pepper to taste. Garnish with additional cheddar gruyere and lemon zest.

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