Midweek recipe: Asparagus and gnocchi with mushrooms

photo-5Here’s an asparagus dish that we made Wednesday night. We had bought some of the Wegmans brand whole-wheat gnocchi and wanted to try them out. The flavors were nice, but I would say on the gnocchi that they’re a little chewy. Maybe whole-wheat is too much to ask of gnocchi. You could do this with any kind of pasta you like, although the boiling time will be longer with dry pasta, and you will not want to add the asparagus until just a couple minutes before the pasta are done.

1 16-oz package pre-made gnocchi (We used the Wegmans Italian Classics brand.)

1 pound asparagus, washed, tough ends trimmed off and cut into one-inch pieces

1 tablespoon extra-virgin olive oil

10 oz. mushrooms (We used a wild mix that started frozen, but you could use any kind you have.)

1 clove garlic

salt and pepper, to taste

juice of one lemon

2 to 3 oz goat cheese (Or feta. Or parmesan. Or just a mix of what you have on-hand.)

Bring a large pot of water to boil. While you’re waiting for the water to boil, heat the olive oil in a skillet over medium-high heat. Add the mushrooms and let them cook down. Allow the water in the mushrooms to extract and then boil off before you add salt and pepper to taste, plus the garlic.

When the water is boiling, add the gnocchi. One minute later, add the asparagus. Two minutes later (or once the gnocchi have floated to the top of the water), dump everything out to drain in a colander in the sink. Without shaking off too much water, add the contents of the colander to the pan with the mushrooms. Stir to mix, then turn off the heat. Add lemon juice and cheese and stir until everything is nicely mixed and coated. Serve immediately.

How are you using your asparagus? E-mail me if you’ve got a recipe to share!