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🍰 Green Asparagus with Fresh Gnocchi and Crème Fraîche

439 kcal · 30 min · 4 servings

Ingredients

• shallots 1 pc.
• green asparagus 2 bunch
• lemons 1 pc.
• mint, fresh 20 g
• salt pinch
• gnocchi, fresh 800 g
• oil 2 tbsp
• pepper, black ground pinch
• crème fraîche 200 g

Instructions

1. 1. Halve the shallot and peel it.
2. 2. Dice the shallot finely.
3. 3. Rinse the asparagus under running water.
4. 4. Peel the bottom third of the asparagus.
5. 5. Remove the woody ends of the asparagus.
6. 6. Cut the asparagus into diagonal, coarse pieces.
7. 7. Rinse the lemon thoroughly.
8. 8. Grate about 1 teaspoon of lemon zest.
9. 9. Halve the lemon.
10. 10. Squeeze the juice from the lemon.
11. 11. Wash the mint.
12. 12. Shake the mint dry.
13. 13. Pluck the mint leaves from the stems.
14. 14. Chop the mint leaves finely.
15. 15. Bring about 4 liters of salted water to a boil in a large pot.
16. 16. Cook the gnocchi in the boiling salted water for about 4 minutes.
17. 17. Remove the gnocchi from the water once they float to the surface.
18. 18. Drain the gnocchi.
19. 19. Reserve about 1 cup of the cooking water.
20. 20. Heat oil in a pan over high heat.
21. 21. Sauté the shallot and asparagus for about 5 minutes.
22. 22. Season the mixture with salt and pepper.
23. 23. Place the crème fraîche in a bowl.
24. 24. Mix the crème fraîche with the lemon zest.
25. 25. Add 1 tablespoon of lemon juice.
26. 26. Add 3 tablespoons of the reserved cooking water.
27. 27. Mix the sauce well.
28. 28. Season the sauce with salt and pepper.
29. 29. Add the lemon sauce to the asparagus in the pan.
30. 30. Heat the mixture briefly.
31. 31. Add the gnocchi to the pan.
32. 32. Mix everything well.
33. 33. Add a little cooking water if needed.
34. 34. Plate the gnocchi with green asparagus in the lemon sauce.
35. 35. Garnish the dish with mint.

Nutrition per serving

• kcal: 439
• Protein: 11 g · Fett/Fat: 18 g · Carbs: 58 g