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Lemon-Asparagus Gnocchi
Toss Cheddar Gruyere in this gnocchi recipe for a tasty lemon-butter cheese sauce that brightens tender asparagus and mushrooms.
Recipe - Stillwater
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Lemon-Asparagus Gnocchi
Prep Time15 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 pound gnocchi
6 tablespoons butter, cubed and divided
2 tablespoons olive oil
1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
1 package (8 ounce) sliced baby portobello mushrooms
1 small red onion, halved and thinly sliced
2 garlic cloves, minced
Zest and juice of 1 medium lemon
6 ounces Wood River Creamery™ Cheddar Gruyere cheese, shredded (1 1/2 cups)
1/4 cup coarsely chopped fresh parsley
Salt to taste
Pepper to tast
Additional shaved Wood River Creamery™ Cheddar Gruyere cheese
Additional lemon zest
Directions
- Bring water to a boil in a Dutch oven. Cook gnocchi according to directions. Drain, reserving 1 cup hot gnocchi water. Wipe out the pan.
- Melt 2 tablespoons butter in the same pan over medium heat. Add half of the gnocchi; cook for 2-3 minutes or until browned. (Do not stir.) Cook and stir for 1 minute longer. Remove from the pan. Keep warm. Repeat step with remaining gnocchi. Remove from the pan. Keep warm.
- Warm 2 tablespoons butter and olive oil in the same pan over medium heat. Add the asparagus, mushrooms and red onion; cook and stir for 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook and stir for 1 minute.
- Reduce heat to low. Add 1/4 cup reserved gnocchi water; cook and toss for 1-2 minutes or until water is slightly reduced. Toss in the gnocchi, lemon zest, lemon juice and remaining butter.
- Remove from the heat. Gradually add cheddar gruyere, tossing well after each addition. Add remaining gnocchi water, a tablespoon at a time, until desired consistency. Toss with parsley. Season with salt and pepper to taste. Garnish with additional cheddar gruyere and lemon zest.
15 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
![Delallo Gnocchi, Potato](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/116aff33-9d2f-42a5-aadd-6b875818e5f0.jpeg)
Delallo Gnocchi, Potato, 16 Ounce
$3.00 was $3.99$0.19/oz
![Essential Everyday Butter, Sweet Cream, Salted](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/4f6023dc-e83f-427c-9ccf-c3e819dce7f4.jpeg)
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
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Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
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![Fresh Asparagus](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/401007d0-c16c-48e2-9507-e7a76b2ae696.jpeg)
Fresh Asparagus, 1 Pound
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$5.99 avg/ea$5.99/lb
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Giorgio Baby Bella Crimini Mushrooms, 8 Ounce
$2.99$0.37/oz
![Produce Red Sweet Onion](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/f127ec95-6e7a-4ab1-9a60-8b055683e772.jpeg)
Produce Red Sweet Onion, 0.75 Pound
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Fresh Bulk Garlic, 0.15 Pound
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Produce Lemon, 1 Each
$0.99
![Wood River Creamery Gruyere Cheese, Cheddar, Original](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/f82baeb9-3428-425c-b1d4-044c613f6f3d.jpeg)
Wood River Creamery Gruyere Cheese, Cheddar, Original, 8 Ounce
$6.99$0.87/oz
![Fresh Parsley](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/e9f7c736-017b-480f-beb1-2fa0b7f75fe1.jpeg)
Fresh Parsley, 1 Each
$1.49
![Essential Everyday Salt, Plain](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/15bec39d-396e-43b6-8066-442a51f63923.jpeg)
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Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
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![Wood River Creamery Gruyere Cheese, Cheddar, Original](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/f82baeb9-3428-425c-b1d4-044c613f6f3d.jpeg)
Wood River Creamery Gruyere Cheese, Cheddar, Original, 8 Ounce
$6.99$0.87/oz
![Produce Lemon](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/c34c9a83-70d1-4540-b701-0f0074a367ff.jpeg)
Produce Lemon, 1 Each
$0.99
Directions
- Bring water to a boil in a Dutch oven. Cook gnocchi according to directions. Drain, reserving 1 cup hot gnocchi water. Wipe out the pan.
- Melt 2 tablespoons butter in the same pan over medium heat. Add half of the gnocchi; cook for 2-3 minutes or until browned. (Do not stir.) Cook and stir for 1 minute longer. Remove from the pan. Keep warm. Repeat step with remaining gnocchi. Remove from the pan. Keep warm.
- Warm 2 tablespoons butter and olive oil in the same pan over medium heat. Add the asparagus, mushrooms and red onion; cook and stir for 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook and stir for 1 minute.
- Reduce heat to low. Add 1/4 cup reserved gnocchi water; cook and toss for 1-2 minutes or until water is slightly reduced. Toss in the gnocchi, lemon zest, lemon juice and remaining butter.
- Remove from the heat. Gradually add cheddar gruyere, tossing well after each addition. Add remaining gnocchi water, a tablespoon at a time, until desired consistency. Toss with parsley. Season with salt and pepper to taste. Garnish with additional cheddar gruyere and lemon zest.