Creamy Roasted Asparagus Gnocchi

Pasta is one of my favorite comfort foods. To be honest, I probably eat it a bit too much, but can you blame me? Asparagus is just coming into its spring season so I decided to make a Creamy Asparagus Gnocchi.

This recipe consists of gnocchi in a cream sauce with savory roasted asparagus folded in. It's become a favorite recipe of mine and one that I overindulge in.

You may also enjoy some of my other gnocchi recipes such as my Creamy Gnocchi with Sausage, my Brown Butter Gnocchi or even my Umami Roasted Mushroom Gnocchi.

Jump to:

• what is gnocchi?
• How to roast asparagus
• is gnocchi a pasta or a potato?
• Ingredients Needed
• Equipment Needed
• Storage Tips
• Creamy Asparagus Gnocchi
• About Michelle

what is gnocchi?

Gnocchi is a type of Italian pasta that is known for being a soft dough dumpling. These are typically made out of potatoes and flour but some varieties will include ricotta, cheese or cornmeal. The texture of gnocchi is pillowy soft dough with ridges on the exterior so that sauce clings to the pasta. Gnocchi can be served with a variety of sauces including cream, tomato and pesto based sauces.

This recipe calls for potato gnocchi. I used store bought for ease of use, but you can also make them at home for the extra pillowy soft texture that gnocchi is most famously known for.

How to roast asparagus

Roasting asparagus is an easy, hands off method. Begin by preheating the oven to 425 degrees. Prep asparagus by trimming off the ends and slicing in half (or thirds of it is a large stalk). Place on a baking sheet and drizzle with olive oil. Season generously with salt and pepper. Roast in the oven for 5 minutes, toss and roast for an additional 3-4 minutes or until cooked through.

When roasting asparagus, choose stalks that are a medium thickness for the most even cooking. Very think stalks with wither away with roasting and thicker stalks may take more time and cook at a slower rate than other pieces on the pan.

is gnocchi a pasta or a potato?

Ok this is the ongoing debate about gnocchi. Gnocchi is considered a pasta, but in some circles is also considered a potato dumpling. The definitions overlap a bit, but gnocchi can also be made without any potato which solidifies it as a pasta in my book.

Either way, it is delicious and perfect for this Creamy Asparagus Gnocchi recipe. For this recipe you can either make gnocchi from scratch or buy store bough gnocchi.

Ingredients Needed

Equipment Needed

• Cutting Board
• Chef's Knife
• Baking Sheet
• Sauté Pan
• Saucepan

Storage Tips

Fridge: This gnocchi dish can be stored in the fridge in an airtight container for up to 4 days. To reheat, warm by either microwaving or heating on the stovetop until warmed through.

Freezer: Gnocchi can be stored in the freezer for up to 2 months in an airtight container. To reheat, defrost in the microwave and heat until warmed through.

Raw Asparagus: Store asparagus as you would cut flowers. Trim the bottoms off of the asparagus then place in a glass cup or jar in an inch of water. Cover with a plastic bag and store in the refrigerator for up to 4 days.

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