Gnocchi with Asparagus and Mushrooms

Name: Gnocchi with Asparagus and Mushrooms
Cuisine: American
Ingredients: 1 lb gnocchi; 8 oz mushrooms; 2 bundles asparagus, diagonally cut; half onion, chopped; 1 tbsp olive oil; 1 tbsp butter; wine; lemon zest

voula.g @cook_3953971

Queens, NYC

My grandmother use to make the Greek version of gnocchi from scratch. Unfortunately I didn't have a chance to get the recipe from her..so I use the premade kind and reminisce about when my aunts and cousins would gather to eat them fresh in her tiny Brooklyn apartment

voula.g @cook_3953971

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Ingredients

1 lbgnocchi
8 ozmushrooms
2 bundlesasparagus, diagonally cut
halfonion, chopped
1 tbspolive oil
1 tbspbutter
wine
lemon zest

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Steps

1

Cut asparagus and bake at 450 till ready, about 15-20 minutes (or sooner, keep an eye on them) Boil water for gnocchi, follow directions on package. When ready reserve one cup of cooking water
2

Chop onion and mushrooms. Add a tbsp of olive oil and tbsp butter to pan and cook mushrooms. Add onions once mushrooms ready.
3

Remove asparagus from oven. Add gnocchi and asparagus to pan with vegetables. I added some wine and then the cooking water to thicken the sauce. Grate parmeson and mix in.
4

Grate lemon and season with salt and pepper