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Lorenzo

Skillet Gnocchi with Asparagus, Mushrooms, and Onion

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Servings: 2
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 12 oz potato gnocchi
  • 1 bunch asparagus
  • 5 oz Shitake mushrooms (or assorted gourmet)
  • 1 white onion, medium
  • 2-3 scallions
  • ⅓ cup Parmigiano Regiano cheese, grated
  • ⅓ tsp thyme
  • olive oil
  • salt + pepper

Method
 

  1. Preheat oven to 425° F
  2. Chop onion into half slices.
  3. Chop raw asparagus into ¾-1 inch pieces.
  4. Slice the scallions into ¼ inch thick pieces.
  5. In a large bowl, add the onion, asparagus, mushrooms and scallions with the gnocchi. Add salt, pepper, dried thyme, cheese, and olive oil. Toss to coat well.
  6. Pour ingredients into a baking tray, and bake for 15, toss group well, then let continue bake for another 5 minutes.