On this page I’m sharing the recipe for pan-fried asparagus with gnocchi. It’s a lovely new way of preparing and serving white asparagus. And it’s super easy: you’ll only need 4 ingredients and some olive oil. And you can make it all in one pan, perfect for when you’re on vacation or you don’t feel lie doing to many dishes. This pan-fried asparagus with gnocchi is a great vegetarian dinner recipe to make in spring when it’s asparagus season. Asparagus season in the Netherlands runs from the end of April to the end of June. If you’re reading this recipe when there aren’t any white asparagus available: you can also make it with green asparagus!
The traditional way of preparing white asparagus is to boil them. Which can also be nice of course, but you risk boiling them too long and that’ll make them too soft and gooey. If you pan-fry asparagus, you keep them nice and crispy. The dish has more of a bite.
Gnocchi is normally also boiled, like in my recipe for Gnocchi with pesto and green peas. But for this recipe you’re only frying them as well. Super easy, everything in one pan.
I saw a similar recipe on the website of Dutch supermarket Albert Heijn and decide to create a vegetarian version, and translate it to English for those who don’t speak Dutch.
Scroll down for this one pot, vegetarian recipe for pan-fried asparagus with gnocchi.
Recipe pan-fried asparagus with gnocchi
Ingredients (serves 4):
500 grams white asparagus
500 grams gnocchi
225 grams funghi pasta sauce
Peel the white asparagus and cut off the hard ends. Cut them in smaller pieces, about 2cm long. Finely chop the shallots.
Warm olive oil in a frying pan and pan-fry the gnocchi (no need to boil it first). Add the shallots after 4 minutes. After another 4 minutes, add the asparagus. Stir regularly.
Add the funghi pasta sauce, stir well and warm for 2 more minutes.
Divide the pan-fried asparagus and gnocchi over 4 plates and sprinkle with chili flakes.
This dish tastes great with a salad.
Click here for my recipe for pappardelle with asparagus and halloumi.
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