• Cooking Time:
  • Servings: 2
  • Preparation Time:



  • Gnocchi, fresh or dried
  • 1 red onion, finely sliced
  • 2 garlic cloves, finely sliced
  • approx. 10 asparagus spears
  • 1 tbsp butter
  • pinch of saffron strands (added to a little boiling water and left to steep for about 1 hour)
  • freshly ground salt and pepper
  • freshly grated Parmigiano Reggiano Cheese


  • Remove the woody ends of the asparagus and discard. Slice the tips at an angle and set aside. Slice the remaining stalks at an angle into even sized slices.
  • Toss the asparagus tips (only the tips!) into the pasta pot as you're cooking the pasta - about a minute before the pasta is done, just to remove the rawness. Drain and set aside.
  • Heat a little olive oil and tbsp of butter into a saucepan - when the butter has melted add the onion and garlic and sauté over a low to medium heat. When the onion has softened and started to colour add the sliced asparagus stalks, stir well and allow this soften also.
  • Add a small handful of grated parmigiano reggiano and the saffron liquid and saffron strands to the pan - stir this well and allow it to come back to temperature and the liquid to reduce. Add in the asparagus tips along with the drained cooked pasta.
  • Cook this for about a minute, stirring frequently so that the Gnocchi are well coated. Season with freshly ground salt and black pepper and another grating of parmigiano reggiano.

Categories: Pasta  Side Dish  Stove 
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