Asparagus Pesto Gnocchi with Mozzarella

I had planned for an asparagus gratin today, but some last-minute sauce-making put a stop to this dream. Instead, I’ve gone with a total spring classic: Asparagus Pesto Gnocchi with Mozzarella. I don’t know why I thought this was boring—it was beyond delicious! You can buy the pesto to make this a super speedy dinner. Pesto saves the day, always!

Serves: 1

Ingredients:

• Handful of asparagus (130g), ends trimmed and blanched in boiling water for 2 minutes

• 1 tsp butter or 1 tbsp olive oil

• 150g gnocchi

• 2 heaped tbsp good quality pesto

• Juice of 1/3 lemon

• 1 tbsp extra virgin olive oil, to finish

• Few gratings of parmesan

• 1/2 ball buffalo mozzarella

  For the Pesto:
  Makes 350ml; use 2 large spoonful or use shop-bought

• 50g basil

• 50g rocket

• 70g almonds or pine nuts

• 180ml extra virgin olive oil

• 1 tbsp apple cider vinegar or white wine vinegar

• 25g grated parmesan

• 1 small garlic clove, grated

• Zest of half a lemon and 3 tbsp juice

• 1 pinch of sugar

• Salt and pepper to taste

Instructions:

1. Make the Pesto (If Not Using Shop-Bought): Blend all the pesto ingredients together in a blender until smooth. Taste and adjust seasoning as needed. Set aside.

2. Prep the Asparagus: Blanch the asparagus in boiling water for 2 minutes until tender-crisp. Save the water for cooking the gnocchi later. Slice the blanched asparagus into bite-sized pieces.

3. Cook the Gnocchi: In the same boiling water used for the asparagus, cook the gnocchi for about 2 minutes or until they rise to the top of the water. Reserve a little of the starchy pasta water and drain the gnocchi.

4. Sear the Asparagus and Combine: Set a large frying pan over medium to high heat and add the butter or olive oil. Add the sliced asparagus to the pan and sear for a minute to add some colour.

5. Add Gnocchi and Pesto: Add the cooked gnocchi to the frying pan with the asparagus. Add 2 heaped tablespoons of pesto, a squeeze of lemon juice, and 2-3 tablespoons of the reserved pasta water to help loosen the sauce. Toss everything together until well coated.

6. Plate and Finish: Plate the gnocchi and asparagus mixture. Top with a few gratings of parmesan, torn pieces of buffalo mozzarella, and a drizzle of extra virgin olive oil. Season with salt and pepper to taste.

7. Serve: Serve immediately and enjoy this fresh, delicious spring dish!

This Asparagus Pesto Gnocchi with Mozzarella is the perfect quick and flavourful dinner for spring. It’s fresh, creamy, and absolutely delicious—whether you make the pesto from scratch or use a high-quality shop-bought version. Enjoy, and let me know how it turned out!