Roasted green asparagus with gnocchi

Name: Roasted green asparagus with gnocchi
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 Bag (400 g) Gnocchi (Italian potato dumplings); 7-10 Tbsp Salt; 1 kg green asparagus; 1 Organic Lime; 4 Salve stems; 30 g clarified butter; 7-10 Tbsp Pepper; 50 g sliced parmesan cheese; 7-10 Tbsp Slices of lime

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

This pan dish convinces with simple ingredients that taste really delicious together! Sage, lime and parmesan give the necessary finishing touch and provide a fresh and spicy aroma.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

1 Bag (400 g) Gnocchi (Italian potato dumplings)
7-10 Tbsp Salt
1 kg green asparagus
1 Organic Lime
4 Salve stems
30 g clarified butter
7-10 Tbsp Pepper
50 g sliced parmesan cheese
7-10 Tbsp Slices of lime

Directions

1
Put the gnocchi in boiling salted water and let them steep for 2-3 minutes. Pour into a sieve, quench and drain. Wash the asparagus, cut off the lower woody ends and cut into pieces.
2
Wash the lime thoroughly and rub dry. Finely grate the lime zest. Halve lime and squeeze juice from 1 half. Wash sage, shake dry, pluck leaves from the stalks.
3
Heat clarified butter in a frying pan. Add the gnocchi, fry while turning, remove. Add asparagus to the frying fat and fry for 6-8 minutes, turning over. Add sage, except for a few leaves for garnishing, and fry briefly.
4
Add gnocchi, heat everything while turning, add lime zest and 2 tablespoons lime juice and mix in. Season with salt and pepper. Sprinkle with parmesan and garnish with sage and slices of lime.