Name: Gnocchi with roast asparagus
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 1 small red onion, thinly sliced; 1 tablespoon red wine vinegar; 2 bunches green asparagus, woody stems removed, cut into thirds; 2 tablespoon extra virgin olive oil; 500 gram prepared fresh gnocchi; 1/4 cup pine nuts, lightly toasted; shaved parmesan, extra

Ingredients

1 small red onion, thinly sliced

1 tablespoon red wine vinegar

2 bunches green asparagus, woody stems removed, cut into thirds

2 tablespoon extra virgin olive oil

500 gram prepared fresh gnocchi

1/4 cup pine nuts, lightly toasted

shaved parmesan, extra

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.In a small bowl, combine onion and vinegar; toss well. Set aside for 20 minutes, or until onion is bright red.

3.Toss asparagus in oil, season to taste and place in single layer in a baking dish. Bake for about 10-12 minutes, or until just tender.

4.Meanwhile, cook gnocchi following packet instructions; drain well. Mix with asparagus in baking dish and bake a further 2 minutes.

5.Serve gnocchi and asparagus on heated plates, sprinkled with nuts and parmesan. Accompany with onions.

If you want a richer flavour, add a little cream and blue cheese to the baking dish.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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