Ingredients
1 Pack (9 oz.) Nuovo Pasta Cauliflower Gnocchi
2 Tbsp Butter
2 Small shallots, chopped
1 Bunch fresh asparagus, trimmed and sliced
1 Cup Heavy cream
Salt and cracked black pepper to taste
2 Tbsp Parmigiano Reggiano, grated.
Directions
- Hold both ends of each asparagus spear and bend; the tough, fibrous base should snap right off. Slice trimmed asparagus at a bias in 4-inch segments.
- Place butter and shallots in a small saucepan and cook over medium-low heat until golden.
- Add cut asparagus and cook for a few minutes until asparagus are cooked but still bright green and al dente. Using a pair of tongs, remove asparagus from pan and keep them warm.
- Add cream to pan, bring to a simmer, and cook for a few more minutes until slightly thickened. Season with salt and pepper.
- Cook Nuovo Pasta Cauliflower Gnocchi separately in salted boiling water according to package directions, drain and add them to the saucepan, stirring gently until fully coated with sauce.
- Transfer to a serving platter, top with cooked asparagus and sprinkle with cheese. Enjoy!