Gnocchi With Brown Butter, Tomatoes And Asparagus

1. 1

   In a large skillet, melt the butter over medium heat until foaming and nutty brown in colour, about 2 minutes.

2. 2

   Add the garlic and cook, stirring, until fragrant, about 30 seconds.

3. 3

   Add the tomatoes, asparagus, salt and pepper.

4. 4

   Cover and cook until the tomatoes begin to split and the asparagus is tender, about 8 minutes.

5. 5

   Meanwhile, in a large pot of boiling, salted water, cook the gnocchi until it floats to the top, about 3 minutes. (If using pasta, cook for 8 minutes, until al dente.).

6. 6

   Drain and return to the pot.

7. 7

   Add the sauce and toss to coat.

8. 8

   Stir in the cheese and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.