May 23, 2009

Gnocci with Roasted Asparagus, Mushrooms and Goat Cheese

Certainly this isn't one of the prettiest dishes I've ever made, but it was absolutely delicious. The only thing I would do differently next time is make my own gnocci. I used a package of the frozen kind and wasn't too impressed. Normally I do make my own, but I was pressed for time and had never tried the frozen stuff and had always been curious. It was "okay"... certainly edible, but fresh, homemade gnocci is *so* much better and it's not hard at all to make if you have the time.

1 Package frozen Gnocci (served 4, not sure of the size)
1 pound sliced baby portabella mushrooms
1 pound fresh asparagus
10 oz goat cheese (I used Ile de France Goat cheese)
Handful chopped chives
2 cloves chopped garlic
Olive Oil
Salt and Pepper

Pre-heat over to 400* F.
Set your pot filled with water to boil for the Gnocci.

Clean and cut asparagus into 1 inch segments, place on a baking sheet and drizzle with olive oil. Roast in a 400* F oven for about 10-15 minutes until tender.

While the asparagus is roasting, saute the sliced mushrooms and garlic in a skillet until tender.

Prepare Gnocci according to package directions.

Once all your ingredients are finished, combine the gnocci, mushrooms and asparagus in a large bowl and crumble the goat cheese over the top. The heat should melt the cheese into a thick, creamy and decadent sauce. Toss gently with chives, and add salt and pepper to taste. As a finishing touch, I like to drizzle a bit of the olive oil that was left on the baking sheet from roasting the asparagus over the dish... yummy!


  1. I disagree--I think this is actually a really good looking dish. The presentation just may not be clean and contemporary, but I think in this case it instantly communicates the creaminess of the chevre.

  2. I think it looks delicious too! Although if you wanted to clean up the presentation I did have one idea. You could roast the asparagus whole and lay them over the dish, then sprinkle with the chives. It's a little more difficult to eat that way though!

  3. It sounds wonderful, and so simple!

  4. That looks delish!! I don't like goat cheese, so I'm thinking a mix of cream and gorgonzola.... YUM

  5. From my point of view is a succulent gnocci dish full of flavors: mushrooms and goat cheese OMG!

    Not always the good looking meal is delicious and in this case, is really yummy :) The presentation doesn't matter!



  6. hehe, the best tasting dishes don't look like much of anything! :)

  7. Looks great to me ,,love the asparagus and portabello in this dish! Delicious!

  8. Sounds absolutely delicious, anything with asparagus and portabello mushrooms!

  9. This looks incredible!!! It is all of my fav. things all together. I love gnocchi!!!!

  10. I think is looks and sound yummy. Love the combination of flavours and this dish has some of my fav veggies.

  11. Danny... thank you SO much :)

    Anonymous... thank you :)

    SavoryTv ... it was really good :) thanks!

    Elisa... bet that would be delicious too :) thank you!

    Gera @ SweetsFoods... *hugs* thank you so much :)

    Kim McDougal, Ordinary Recipes Made Gourmet ... thanks so much Kim :)

    gai... :) I agree.. thank you!

    Donna-FFW... thanks! :)

    Jason @ Jason's BBQ Adventures... my thoughts too :) thank you!

    Miranda ... me too... one of my faves! Thanks :)

    Jo... thank you :)

    The Food Hunter... thanks :)

  12. The flavors are awesome!
    Definitely make your own gnocchi: I've made regular ones from potatoes and also some from ricotta.

  13. Oh wow! This looks amazing! I love gnocchi and asparagus... I must try this recipe!

  14. I've not had the best of luck with store-bought gnocchi either... always seems rubbery. But, this flavor combo is just fantastic... and so very... SPRING! Delish.

  15. Olga,,, :) indeed... make your own!

    Stacey... thanks! :)

    Lo... thanks so much! :)

  16. Well it's making my stomach growl. I love gnocci and this recipe sounds yummy! It's one of those things I could just keep on eating, and then not be able to move. No will power. ; )

  17. kellypea... that's my problem too :) thank you!

  18. Mmmmmm...I am a big fan of every ingredient in this recipe. I will try it when asparagus comes back in season! Love the blog.

  19. Stoner Gormand... thank you!


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