Sunday, 10 June 2012

Pea and Asparagus Gnocchi

This meal was a complete creation tonight for dinner.  I made a white wine, cream, pea and asparagus sauce and popped it on gnocchi and it was delicious! Though at first I has my doubts as it didn't get really good until it thickened. In fact I doubted myself so much that an alternate blue cheese sauce was made. But this one ended up being really good. 

It's pretty simple to make but looks good and I think it would be ideal to make for friends. Plus its full of greens and wine, how can it be bad?

What you need (to make the sauce for two) is:
  • 1 small glass of Dry White Wine;
  • 250ml of Double Cream;
  • 3 heaped tbsp of Peas (give or take);
  • 1 small bunch of Asparagus; 
  • Gnocchi for two (I reckoned a big handful each); and
  • Salt and Pepper to taste.

To make it:

1.   Heat up a large frying pan or griddle pan to a medium to high heat and pop in the asparagus (don't use any oil though, messes with the cream later). Cook turning occasionally until tender.

2.   Meanwhile in another small pan heat up the wine and peas.

3. When the wine starts to boil add the cream and turn the heat so that it is just simmering.
4.   Leave the sauce to reduce, but stir regularly. 

5.   When the asparagus is done cut about an inch off the end (the non tip end) and slice it reasonably finely. Add the sliced asparagus into the cream sauce along with a pinch of salt and pepper. 

6.  The cream should take about 10 minutes to thicken, when its nearly done put the gnocchi on to boil. If fresh, this should only take about 3 minutes. (The gnocchi is done when it floats to the top of the water.)

7. When everything is done, assemble in this order: gnocchi - sauce - asparagus tips. then enjoy :)


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