Creamy Pesto Gnocchi with Asparagus and Olives
Indulge in this luxurious yet simple Creamy Pesto Gnocchi with Asparagus and Olives, a delightful vegetarian dish that serves as the perfect main course for both family dinners and entertaining guests. Rich in flavor and texture, this dish combines the fluffy goodness of gnocchi with vibrant asparagus, briny black olives, and a luscious creamy pesto sauce. The ricotta cheese and toasted Italian breadcrumbs add a sumptuous finish, while the lemon zest brightens up the flavors. Whether you choose fresh or frozen gnocchi, this easy-to-follow recipe guarantees a delightful culinary experience. Pair it with a fresh cucumber and tomato salad to complete this satisfying meal!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
gnocchi
1 lb (refrigerated or frozen)
asparagus
1/2 lb (cut into 1/2-inch pieces on an angle)
medium onion
1 (cut in half and thinly sliced)
black olives
1/2-3/4 cup (cut in half)
lemon
1/2 (zest of, other half thinly sliced for garnish)
salt
to taste (caution due to saltiness of pesto and olives)
pepper
to taste
pesto sauce
1 cup (preferably basil pesto)
heavy cream
1/4 cup
ricotta cheese
1/3 cup
Italian seasoned breadcrumbs
1 cup
olive oil
1 1/2-2 tablespoons
Parmesan cheese
1/2 cup (grated)
Instructions
1
1. Prepare the Breadcrumb Topping: In a dry sauté pan over medium-high heat, add the Italian seasoned breadcrumbs. Toast them until they are golden brown, stirring frequently to avoid burning. Once toasted, transfer them to a bowl and mix in the olive oil and grated Parmesan cheese. Set aside.
2
2. Blanch the Asparagus: In a large pot, bring salted water to a boil. Add the asparagus and cook for 3-5 minutes until tender but still bright green. Quickly remove them using a slotted spoon and place them in a bowl of ice water to halt the cooking process. After a minute, transfer to a paper towel-lined plate to drain excess water.
3
3. Cook the Gnocchi: In the same pot of boiling water, cook the gnocchi according to package directions. Drain well and return them to the pot, keeping the heat on medium-low.
4
4. Combine Ingredients: Add the heavy cream, pesto sauce, sliced olives, and thinly sliced onion to the gnocchi. Stir gently and cook for an additional 2-3 minutes until the mixture is heated through. Taste and season with salt and pepper as desired.
5
5. Finish the Dish: Gently fold in the blanched asparagus and lemon zest, taking care not to break the gnocchi. Mix lightly to combine.
6
6. Serve: Transfer the creamy gnocchi mixture to a serving platter, topping it with the toasted breadcrumb mixture and dollops of ricotta cheese. Garnish with lemon slices. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Pesto Gnocchi with Asparagus and Olives?
It is a luxurious yet simple vegetarian main course dish featuring fluffy gnocchi, fresh asparagus, briny olives, and a rich pesto cream sauce.
What type of gnocchi can I use for this recipe?
The recipe works well with 1 lb of either refrigerated or frozen gnocchi.
How should I prepare the asparagus?
Cut the asparagus into 1/2-inch pieces on an angle and blanch them in boiling salted water for 3-5 minutes.
What ingredients are in the breadcrumb topping?
The topping consists of toasted Italian seasoned breadcrumbs, olive oil, and grated Parmesan cheese.
How do I toast the breadcrumbs?
Add the breadcrumbs to a dry saut9 pan over medium-high heat and stir frequently until they are golden brown.
Is this recipe suitable for vegetarians?
Yes, this is a delightful vegetarian main course.
What kind of pesto sauce is recommended?
Basil pesto is the preferred choice for this specific recipe.
Why is the asparagus placed in ice water after boiling?
The ice water bath halts the cooking process, ensuring the asparagus remains bright green and tender-crisp.
How much heavy cream is used in the sauce?
The recipe calls for 1/4 cup of heavy cream to create the luscious sauce.
When do I add the ricotta cheese?
Add dollops of ricotta cheese as a finishing touch just before serving the dish.
How should the onion be prepared?
One medium onion should be cut in half and then thinly sliced.
Can I use different types of olives?
While the recipe suggests black olives, you can use any variety of briny olives you prefer.
What is the purpose of adding lemon zest?
The lemon zest brightens the overall flavor and balances the richness of the creamy pesto.
How do I prevent the gnocchi from breaking?
Fold the asparagus and lemon zest in gently at the end and stir the mixture lightly.
Why should I be careful with adding salt?
Both pesto sauce and olives are naturally salty, so it is best to taste the dish before adding extra salt.
Can I use store-bought pesto?
Yes, high-quality store-bought basil pesto works perfectly for this recipe.
What side dish pairs well with this gnocchi?
It pairs beautifully with a fresh cucumber and tomato salad.
Can I add protein to this dish?
Yes, you could easily add cooked chicken or shrimp if you do not require the dish to be vegetarian.
How many servings does this recipe provide?
Based on 1 lb of gnocchi, this recipe typically serves 3 to 4 people.
How do I know when the gnocchi is finished cooking?
Follow the package directions; typically gnocchi is done when it floats to the surface of the boiling water.
What if I don't have Italian seasoned breadcrumbs?
You can use plain breadcrumbs and add a pinch of dried oregano, basil, and garlic powder.
Can I substitute the heavy cream?
You can use half-and-half or light cream, though the sauce will be slightly less thick and rich.
Can I use gluten-free gnocchi?
Yes, gluten-free gnocchi is a great substitute for those with dietary restrictions.
How is the dish garnished?
The dish is garnished with thin lemon slices and the toasted breadcrumb mixture.
Is this recipe easy for beginners?
Yes, this is an easy-to-follow recipe that uses simple techniques like boiling and light saut9ing.
How long does it take to toast the breadcrumbs?
It usually takes just a few minutes; stay close and stir often as they can burn quickly.
Can I make this dish ahead of time?
It is best served fresh, but you can prepare the breadcrumb topping and blanch the asparagus in advance.
What if I don't like olives?
You can omit the olives or replace them with capers or sun-dried tomatoes for a different flavor profile.
How do I reheat leftovers?
Reheat gently on the stovetop with a splash of water or cream to loosen the sauce.
Is this dish served hot or cold?
This dish is best served hot immediately after combining all the components.