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
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!