Gnocchi with Asparagus & Rosemary

This dish was the brainchild of my post-evening run hunger pangs. Savoury, filling, and most importantly quick, this pasta is ideal for post-workout meals. For a lighter dish, substitute vegetable oil for butter and a lighter pasta (like rotini) for the gnocchi. I have a particular fondness for saucisson sec, but you could use any kind of cured meat, or even bacon. Whatever you do, keep the rosemary and red wine–it’s a winning combination.

Gnocchi with Asparagus & Rosemary

1 package gnocchi

3 tablespoons butter

1 medium onion, diced

3/4 tablespoon flour

1/2 tablespoon dried rosemary

1/2 cup red wine

10-15 asparagus stalks, chopped

1 cup saucisson sec, chopped into thin half-moons

Salt and pepper, to taste

Heat a pot of salted water on high heat until it boils. Add the gnocchi, and cook until the gnocchi float to the top. Drain and rinse and set aside.

Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion. Once the onion has softened, add the rosemary and flour and stir until until the flour is fully absorbed. Add the red wine, asparagus, and saucisson sec, and let cook, stirring occasionally, until a thick sauce forms. Add the gnocchi to the saucepan, and stir until completely coated. Enjoy!


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