Gnocchi with Asparagus
I’ve been reading Lidia Bastianich’s memoir
“My American Dream” - and it’s amazing. From learning a bit more of what Italy and Europe were like immediately after World War II; to her mouthwatering descriptions of food, her memories of cooking with her grandmother, and striving for a work/life balance (HELLO female entrepreneurship!) I have LOVED every page! She’s always been someone I looked to for information and inspiration in the kitchen and I absolutely loved this book. If you have ever found joy in a plate of pasta - get the book and read it!
It was her description of a simple pasta dish, made at home with her grandmother, that inspired this week’s recipe. Just to be clear - I came up with this simply based on the following passage. I never looked up her own recipe for this (which I’m sure exists).
“Sometimes we’d carry our asparagus under our arms, much as you might carry a basketball or a football. Other times we’d carefully place them in a basket for the walk home. Most often, when we had an armful, we’d consider our work done and head back. As a child, I relished every spear - and do so even more now when I return for my annual wild-asparagus pilgrimage…Gnocchi with olive oil, garlic, asparagus and pecorino cheese was a Sunday treat.” ~Lidia Bastianich
While I’ve never foraged for wild asparagus (but would LOVE to!) that short description immediately made me hungry! And because the dish was so simple, my mind immediately got to work! I knew I could recreate it; and that it’d be delicious! I was right!
Asparagus are just coming into season now, one of Spring’s earliest gifts! They’re loaded with Vitamin K (something we don’t hear much about), which helps create healthy blood and bones. Along with iron and folate - making asparagus really good for your heart! When I get asparagus at the store, I like them to be as thin as possible. For me, they’re the best; sweet, tender, almost no “woody” part at all! Some people like the big fat ones - it’s ENTIRELY up to you. In either case, give them a good rinse and trim the ends. Then cut them into bite sized pieces.
I had the pleasure of meeting Lidia for the second time to interview about “My American Dream” for Hip New Jersey!
Fresh ricotta gnocchi are the other key player in this dish. They’re actually very easy to make with a forgiving dough and a delicious, light texture that goes perfectly in this Spring veggie recipe! And of course, we have our all-star supporting cast of oil, garlic and pecorino cheese! In any dish with this few ingredients - you want to make sure they’re QUALITY ingredients. Opt for the imported, whole (yes, pricier, but you won’t be sorry) pecorino romano cheese. And good extra virgin olive oil - I’ve started using this one from Magnifico Food! Right now when you use code CARA10 you’ll get 10% off your first order!
Despite being beautiful AND delicious, this dish pulls together in the time it takes the pot of water to boil. The asparagus cook in 2 minutes, the pasta in 3-4, and the garlic in 30 seconds. It’s literally a matter of tossing it altogether and pouring yourself a glass of wine! Check out the video and get the recipe below!
Buon appetito and Happy Spring!
Gnocchi with Asparagus
Serves 4
1 lb. ricotta gnocchi (or 60 gnocchi)
1 bunch of asparagus
3-4 cloves of garlic, minced
1/3 C. Redoro extra virgin olive oil
freshly grated pecorino romano cheese (about 1/4C.) plus more for serving
fresh cracked black pepper and/or lemon zest for serving - optional
Bring a large pot of salted water to a boil. Rinse and trim the asparagus, and cut them into small pieces, about the same size as your gnocchi.
At the same time, heat a deep sauté pan over medium heat. When the pan is hot, add the olive oil and garlic. Cook garlic just for 30 seconds until fragrant, then reduce heat to low.
Place the asparagus in the boiling water and blanch them for about 2 minutes (longer if they are fatter); until they turn bright green. Use a spider or a small strainer to remove the asparagus from the water and place them in the pot with the oil and garlic. Stir to coat.
Return the water to a rolling boil and cook the gnocchi until the float. As soon as they float to the top, scoop them out and add them to the pan with the oil; stirring to make sure nothing sticks.
Grate the pecorino cheese right on top of the pasta and stir it into the dish. Spoon the gnocchi into 4 bowls and top each with extra pecorino, cracked black pepper and lemon zest, if using.