Asparagus Gratin with Gnocchi
A fresh vegetable dish featuring asparagus and gnocchi, brought to life with cherry tomatoes, parmesan, sesame seeds, olive oil, and a touch of crispy parsley garnish. Try this recipe and many more from Spoonsparrow!
Ingredients
- 1 kg white asparagus
- 500 g Green Asparagus
- Salt
- 250 g gnocchi (from the refrigerated section)
- 150 g cherry tomatoes
- 100 g Parmesan cheese
- 2 tbsp sesame seeds
- 3 tbsp olive oil
- 4 stalks of curly parsley
- oil for greasing the dish
Instructions
-
1.
Peel the white asparagus and trim the ends. Peel the lower third of the green asparagus spears, trim the ends generously, and rinse the asparagus. Cook the white asparagus in salted water for 5-6 minutes, the green asparagus for 3-4 minutes. Drain and set aside.
-
2.
Cook the gnocchi in salted water according to package instructions. Drain and set aside. Rinse the tomatoes and halve them.
-
3.
Grease a baking dish. Add the asparagus, gnocchi, and tomatoes. Grate the parmesan and sprinkle over with sesame seeds. Drizzle with 2 tbsp olive oil. Bake in a preheated oven at 200°C (or gas: level 3-4, fan: 180°C) for about 20 minutes until golden.
-
4.
Tear the parsley from the stems. Heat the remaining olive oil in a small pan and quickly fry the parsley for seconds. Transfer to paper towels to drain. Serve the gratin garnished with the fried parsley.
