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Asparagus and Pea Gnocchi With Toasted Onion

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“This simple recipe takes about 15 minutes to cook. It has quite a delicate flavour. Substitute evaporated milk for the cream for a lighter dish. Top quality fresh shaved parmesan is KEY to the success of this recipe. From an Australian Woolies mag.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 500 g gnocchi
  • 1 bunch asparagus, ends trimmed and chopped into three lengthways
  • 1 cup frozen peas
  • 1 tablespoon olive oil
  • 1 brown onion, finely sliced
  • 200 ml cream
  • salt and pepper
  • shaved fresh parmesan cheese

Directions

  1. In a small frypan, heat the oil. Add the onion and cook until brown. The idea here is to caramelise it and then crisp it up a bit, so don't turn the heat up too high right at the start. When suitable browned, remove the onion from the pan and cover it to keep it warm.
  2. Add cream to the pan and season with salt and pepper. Simmer for 5 minutes or so until it reduces a bit.
  3. Meanwhile, cook the gnocchi for a few minutes in a pot of salted boiling water.
  4. About two minutes before the gnocchi is done add the asparagus and peas to the boiling water.
  5. Drain the gnocchi and greens in a colander and return to the pot. Stir in the onion and cream and cook until just heated through.
  6. Serve topped with shavings of parmesan.

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