Serves 4
2 tablespoons extra virgin olive oil
1 bunch asparagus, ends trimmed
kosher salt and black pepper
6 tablespoons salted butter
4 cloves garlic, chopped
chili flakes
2 teaspoons lemon zest
1 pound fresh potato gnocchi
1/3 cup basil pesto
8 ounces buffalo mozzarella, at room temperature
fresh parmesan, for serving
1. In a large skillet, heat the olive oil over medium heat. Add the asparagus and cook until tender, 3-5 minutes. Season with salt and pepper. Add 1 tablespoon butter, 1 clove garlic, lemon zest, and chili flakes. Cook until the butter browns, 1-2 minutes. Remove from the skillet.
2. To the same skillet, add the gnocchi and 5 tablespoons butter. Allow the gnocchi to get crispy, about 4-5 minutes, then toss with the butter and add the garlic. Cook another 2 minutes, then stir in the pesto and remove from the heat. Season with salt and pepper.
3. Break the mozzarella into serving bowls. Add the asparagus, then spoon over the gnocchi. Top with parmesan and extra pesto.
568 calories per serving