Fresh Tomato-and-Asparagus Gnocchi

YieldMakes 4 servings

Total Time30 Mins



  • 1 pound fresh asparagus
  • 1 (16-oz.) package gnocchi
  • 1/2 cup chopped sweet onion
  • 2 tablespoons olive oil
  • 4 garlic cloves, pressed
  • 4 large tomatoes, seeded and chopped
  • 1/2 cup chopped fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Grated Parmesan cheese


    Step 1

    Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces. Fill a 3-qt. saucepan three-fourths full with salted water. Bring to a boil; add asparagus and gnocchi, and cook 2 to 4 minutes or until tender. Drain.

    Step 2

    Sauté onion in hot oil in a medium skillet over medium-high heat 5 to 6 minutes or until tender; add garlic, and cook 1 minute. Add tomatoes, and cook 3 to 5 minutes. Stir in basil, salt, pepper, and asparagus mixture. Sprinkle each serving with Parmesan cheese; serve immediately.

Originally published on Southern Living, Fresh Tomato-and-Asparagus Gnocchi.