Tag Archives: asparagus

Spring Green Creamy Gnocchi

 

This recipe was inspired by one I saw on Hello Fresh (look for a review coming soon!). If you haven’t heard of Hello Fresh, it is a meal kit delivery company. There are many others, like Blue Apron, Plated, Home Chef, Sun Basket, and oodles more.

The whole idea is they deliver the ingredients, perfectly portioned, with a step by step recipe page. All you have to do is pull out a box of ingredients and some cookware and enjoy the process. A friend of mine gave me one of the “free trial” 3-meal deals, so of course I tested them out.

Overall, I enjoyed the experience, but would not purchase it again because of how food and cooking works in my house. But I can definitely see the appeal for many people. One of the best things about the trial run is that I have access to their recipes now though, and there are some great ideas there!

As I was just browsing through the vegetarian section, this recipe caught my eye, because I had just bought asparagus and happened to have half a pound left. I also had some gnocchi in the pantry (from the Dollar Tree no less!). Thus, this recipe seemed perfect.

I switched up the seasonings a bit and swapped plain Greek yogurt for sour cream (one of my many sneaky healthy food swaps!) and it came out so delicious, the meat-eater loved it and even asked for seconds!

If you don’t have or don’t like a specific herb, that’s fine, try a different one. Use basil instead of rosemary, or try thyme, tarragon, or parsley. If you don’t like walnuts, what about almonds, or cashews, or pecans? Not a fan of asparagus? Well, you’re wrong, but that’s okay try bell peppers, kale, or zucchini.

Spring Green Gnocchi Ingredients

Makes 4 ~1 cup servings.

Ingredients:

  • 1 tsp olive or coconut oil
  • 1/2 pound asparagus
  • 1 cup peas (fresh or frozen)
  • 1 tbsp crushed walnuts
  • 1 pound gnocchi
  • 1/3 cup chicken stock
  • 2 tbsp plain Greek yogurt
  • 2 garlic cloves, diced
  • Pinch of chopped rosemary
  • 1 green onion, diced

Step 1: Boil the gnocchi for 5-7 minutes, until they begin to float in the water. Meanwhile, dice the asparagus, garlic, and herbs. Add the asparagus and peas to the boiling pot about 2 minutes before draining.

Step 2: Add the oil, garlic and onion to a pan and fry for 1-2 minutes, until fragrant. Drain the gnocchi and vegetables, add to the pan. Add the stock and mix 1 minute, and then turn off the heat and add the yogurt and walnuts. Mix well to form a creamy sauce.

That’s all there is to it! You don’t need much to create a creamy, tasty sauce that clings to the noodles and vegetables. The walnuts add just a bit of crunch and texture, and you can sprinkle some sea salt on top if you like. (I like).

 

Spring Green Creamy Asparagus & Peas Gnocchi

Spring Green Creamy Asparagus & Peas Gnocchi

Ingredients

  • 1 tsp olive or coconut oil
  • 1/2 pound asparagus
  • 1 cup peas (fresh or frozen)
  • 1 tbsp crushed walnuts
  • 1 pound gnocchi
  • 1/3 cup chicken stock
  • 2 tbsp plain Greek yogurt
  • 2 garlic cloves, diced
  • Pinch of chopped rosemary
  • 1 green onion, diced

Instructions

  1. Boil the gnocchi for 5-7 minutes, until they begin to float in the water. Meanwhile, dice the asparagus, garlic, and herbs. Add the asparagus and peas to the boiling pot about 2 minutes before draining.
  2. Add the oil, garlic and onion to a pan and fry for 1-2 minutes, until fragrant. Drain the gnocchi and vegetables, add to the pan.
  3. Add the stock and mix 1 minute, and then turn off the heat and add the yogurt and walnuts. Mix well to form a creamy sauce.
Recipe Management Powered by Zip Recipes Plugin
http://www.budgetepicurean.com/vegetarian/spring-green-creamy-gnocchi/

Save

Save

Save

Bacon Wrapped Asparagus

 

Summer is the time for delicious veggies, picnics and get-togethers, and grilling out. While I’m a huge fan of any vegetable on the grill, I also believe bacon makes everything better. Water chestnuts, shrimp, and yes, even pork can and should be wrapped in bacon.

But if you’re trying to sneak extra veggies and fiber in, without compromising your meat-eating standards, this recipe is just the ticket. It only takes 2 ingredients and 15 minutes on the grill or in the oven to have a crisp, irresistible appetizer or side dish. Make these and watch as everyone inhales their vegetables. Or go here to watch me make these.

IMG_9371

Ingredients:

  •  2 pounds asparagus
  • 1 pound of bacon (turkey bacon may work too)

IMG_9354

Step 1: Cut the bottom most inch or two off of the asparagus. This is the hardest, woodiest part and does not taste very good. Then take 2-4 stalks, and one slice of bacon. Wrap the bacon around the asparagus stems from the bottom up.

IMG_9355

Step 2: Repeat for all the asparagus. Place the bundles either on top of a baking rack with a baking sheet underneath or on the grill. You want the bacon grease to be able to drip off as it cooks.

IMG_9357

Step 3: Grill on medium-low heat, flipping once, until bacon is fully cooked and asparagus is wilted but still crisp. Or bake in an oven at 350, turning once, for 15 minutes.

IMG_9370

That’s all there is to it! Let them cool enough to handle, and then chow down.

IMG_9373

 

Click below to watch the step by step video: