Consider this gnocchi in cream sauce your latest green-lit comfort meal, where pillowy potato dumplings lounge under a silky asparagus sauce that feels a little like spring showed up in a sweater. Yogurt — or cashews for a vegan option — blends with garlic-sautéed asparagus, peas, spinach and pine nuts to form a velvety cloak. It’s weeknight-easy, family-style friendly, and best enjoyed curled up on the couch while holiday-movie dialogue dances in your head.
Gnocchi in Yogurt-Asparagus Cream Sauce
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Ingredients
- 14 oz. potato gnocchi cooked per package instructions, or homemade gnocchi
Sauce
- 2 Tbsp. avocado oil
- 5 cloves garlic minced
- 12 oz. fresh asparagus lightly peeled, chopped
- 1/3 cup frozen green peas
- 1/2 cup baby spinach
- Pinch black pepper
- Pinch sea salt
- 1 tsp. paprika
- 1/3 cup pine nuts
- 1 cup plain organic yogurt or ½ cup soaked cashews for vegan
Garnish
- Handful whole peas cooked
- Handful asparagus tips cooked
- Sprinkle black sesame seeds
- Sprinkle pine nuts
- Sprinkle pomegranate arils
- Sprinkle shredded Parmesan cheese or nutritional yeast for vegan
Instructions
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Using vegetable peeler, lightly peel first layer of skin off asparagus (Note: This will ensure that no woody texture remains.)
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In pan on stove over medium heat, heat avocado oil and sauté garlic. Add asparagus, peas and spinach, mix and sauté about 5 minutes, or until asparagus is soft. Stir in salt, pepper and pine nuts. Remove from heat. Reserve some cooked asparagus tips and peas for garnish.
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Transfer to food processor, add yogurt and blend until smooth sauce forms. (Note: Add a little more yogurt, if needed.)
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To serve, spoon sauce over cooked gnocchi, garnish with asparagus tips, peas, pine nuts, black sesame seeds and shredded parmesan.
Notes
Nutrition
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The post Gnocchi in Yogurt-Asparagus Cream Sauce first appeared on The Upside by Vitacost.com.