Asparagus Pistachio Gnocchi with Feta Sauce

Simple asparagus pistachio gnocchi for the perfect spring dinner. Every bite is layered with delicious spring flavors. And the best, each bite is perfect when scooped up with a bit of creamy feta sauce.

Ingredients

Ingredients
Servings:
g
Fresh Gnocchi
g
Fresh Green Asparagus
tbsp
Olive Oil
Sea Salt
Feta Sauce
g
Feta Cheese
g
Cream Cheese
tbsp
Lemon Juice
tsp
Sweet Smoked Paprika Powder
Pistachio Pesto
Garlic Clove
g
Basil
tsp
Lemon Zest
g
Pistachios
ml
Water
ml
Olive Oil
g
Parmesan Cheese
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. For the pesto, peel the garlic clove. Wash the basil, shake dry and chop coarsely with the garlic. Puree all ingredients in a high jar until smooth and creamy. Season with salt and pepper.
  2. Wash the asparagus and cut lengthwise into thin slices with a spiral peeler. Heat a pan with olive oil over medium high heat. Fry the asparagus for about 2 minutes. Add the gnocchi and fry for additional 5 minutes. Add 2/3 of the pistachio pesto to the gnocchi and stir to combine.
  3. To make the feta sauce. Combine the feta, cream cheese, and lemon juice in a blender and blend until creamy. If desired, thin with additional lemon juice.
  4. Swirl the feta onto serving plates, then arrange the asparagus gnocchi over the feta. Drizzle over the remaining pesto and sprinkle with sea salt.

Preparing In The Kitchen
  1. For the pesto, peel the garlic clove. Wash the basil, shake dry and chop coarsely with the garlic. Puree all ingredients in a high jar until smooth and creamy. Season with salt and pepper.
  2. Wash the asparagus and cut lengthwise into thin slices with a spiral peeler. Heat a pan with olive oil over medium high heat. Fry the asparagus for about 2 minutes. Add the gnocchi and fry for additional 5 minutes. Add 2/3 of the pistachio pesto to the gnocchi and stir to combine.
  3. To make the feta sauce. Combine the feta, cream cheese, and lemon juice in a blender and blend until creamy. If desired, thin with additional lemon juice.
  4. Swirl the feta onto serving plates, then arrange the asparagus gnocchi over the feta. Drizzle over the remaining pesto and sprinkle with sea salt.

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