Fresh Tomato and Asparagus Gnocchi

By garciamoss

Ingredients

• 1 pound fresh asparagus
• 1 (16-oz.) package gnocchi
• 1/2 cup chopped sweet onion
• 2 tablespoons olive oil
• 4 garlic cloves, pressed
• 4 large tomatoes, seeded and chopped
• 1/2 cup chopped fresh basil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Grated Parmesan cheese

Preparation

Step 1

1. Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces. Fill a 3-qt. saucepan three-fourths full with salted water. Bring to a boil; add asparagus and gnocchi, and cook 2 to 4 minutes or until tender. Drain.
2. Sauté onion in hot oil in a medium skillet over medium-high heat 5 to 6 minutes or until tender; add garlic, and cook 1 minute. Add tomatoes, and cook 3 to 5 minutes. Stir in basil, salt, pepper, and asparagus mixture. Sprinkle each serving with Parmesan cheese; serve immediately.