Gnocchi with wild mushrooms and asparagus
Ingredients for 2 people:
300-350 g fresh gnocchi
1-2 handfuls of wild mushrooms
4-5 fresh asparagus (or 1 small jar, boiled in salted water)
4-6 artichoke hearts, frozen
1 red pepper, roasted and peeled
Salt and pepper to taste
1 teaspoon dried thyme and parsley
2-3 sprigs fresh thyme
Butter and olive oil
Parmesan to serve
Wash and cut the hard base of the asparagus, then chop the stem into pieces of 3-4 cm. Thoroughly clean the mushrooms of all herbs and other impurities, wash and set aside. Leave whole, if they are small.
In a saucepan, heat 2 tablespoons of olive oil. Briefly sauté the artichokes, asparagus and mushrooms. Pour a trickle of water and cover. However, if the asparagus are from a jar, add to the dish at the end of cooking, as they are fragile and nearly overcooked. Add the red pepper, cut into chunks, in the pan. Season with salt, pepper, thyme and parsley.
Boil the gnocchi in a large saucepan of salted water. For the cooking time, follow the directions on the package. Drain and transfer to the pan of vegetables. Sauté for a few minutes. Season with 1 tablespoon of butter and chopped fresh thyme.
Serve the gnocchi with mushrooms immediately with a sprinkling of parmesan.