The Adventures of Kitchen Girl

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!