Pan Seared Potato Gnocchi with Asparagus and Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 16 oz package potato gnocchi
  • 1 TBS olive oil
  • 2 cups chopped asparagus spears
  • ½ tsp cornstarch
  • 8 oz mushrooms, sliced
  • ½ medium onion, diced
  • 2 TBS butter (or vegan butter)
  • 4 garlic cloves, minced
  • ½ tsp each: dried thyme and black pepper
  • ¼ cup white wine
  • 2 TBS miso
  • Shredded parmesan, for garnish (optional)
Instructions
  1. Bring a pot of salted water to a boil. Add the gnocchi and cook until they float. Keep the water simmering.
  2. When you add the gnocchi to the water, start to heat 1 TBS olive oil in a skillet. When the gnocchi float, use a slotted spoon to drain them as best you can, then transfer to the hot skillet. Cook the gnocchi in the skillet until golden brown on both sides, about 10 minutes.
  3. Remove the gnocchi from the skillet, cover and keep it warm while you cook the veggies.
  4. Add asparagus to the simmering pot of water and blanch for 2 minutes. Remove with a slotted spoon and keep warm.
  5. Drain water reserving ½ cup cooking liquid. Mix ½ tsp cornstarch into the reserved cooking liquid and set aside.
  6. When the gnocchi are finished, saute the mushroom in the skillet until their liquid has evaporated. Remove from the skillet and keep warm.
  7. Melt butter in the skillet and add onion. Saute until translucent, 2-5 minutes. Mix in garlic, thyme and black pepper. Saute for about 1 minute, or until fragrant.
  8. Add the miso and white wine, stirring to mix the miso into the pan sauce. Stir the cornstarch slurry and pour it into the skillet, stirring until the sauce thickens.
  9. Return the gnocchi, asparagus, and mushrooms to the skillet, tossing to coat with the sauce. Serve sprinkled with parmesan, if desired.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/pan-seared-potato-gnocchi-with-asparagus-and-mushrooms/