Tomato Gnocchi With Asparagus

Ingredients

• Gnocchi2 cup (260 g)
• Tomato1 count (130 g)
• Asparagus1/2 cup (70 g)
• Mushrooms1/2 cup (35 g)
• Olive Oil1/2 tablespoon (5 ml)
• Parmesan Cheese1 tablespoon (5 g)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   For this recipe you can use anchovies or canned tuna. If using tuna, use the same indicated amount of anchovies.

2. 2

   Step 2

   Wash the asparagus, remove the hard white ends and cut in thirds.

3. 3

   Step 3

   Clean the mushrooms, remove any remaining dirt and cut in half.

4. 4

   Step 4

   Place the asparagus in boiling water and boil for 3 minutes, remove, drain and set aside.

5. 5

   Step 5

   Heat the oil and add the diced tomatoes, a little salt and cook until the juicy.

6. 6

   Step 6

   Next, add the chopped garlic and mushrooms. Cook for 2 to 3 minutes or until the mushrooms have slightly reduced in size.

7. 7

   Step 7

   Add the asparagus, mix and turn off.

8. 8

   Step 8

   Add the gnocchi, mix, season to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tomato Gnocchi With Asparagus can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.