Cauliflower Gnocchi with Sauteed Asparagus

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

1. 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.
2. Place butter and shallots in a small saucepan and cook over medium-low heat until golden.
3. 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.
4. Add cream to pan, bring to a simmer, and cook for a few more minutes until slightly thickened. Season with salt and pepper.
5. 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.
6. Transfer to a serving platter, top with cooked asparagus and sprinkle with cheese. Enjoy!

Product Used