More Great Recipes: Pasta | Side Dish | Stove

Gnocchi with Asparagus & Saffron

User Avatar
Member since 2007

Serves 2 | Prep Time | Cook 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.

Pairs Well With


'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze