May 13, 2012Posted in: Dinner, Lunch
Happy Mother’s Day!
This is Rachel’s second Mother’s Day, and boy what a difference a year makes. This time last year we had a 7 week old who couldn’t do much more than raise his head and coo adorably. One year later Baby Boy (or should we start calling him Toddler Boy? Hmm..Doesn’t roll of the tongue as easy) walks, feeds himself, points at things he wants, says a few semi-understandable words, and so much more.
Being the super Mom that she is, Rachel made this Gnocchi with Roasted Asparagus last week for dinner. The fresh herbs and asparagus make this a super fresh tasting, and super tasty, dish. Rachel said it was very easy to put together. We all, including Baby Boy, liked it so much we’re making it again for Mother’s Day dinner. A nice fresh dinner to compliment this beautiful Mother’s Day weather.
To all the Moms, Moms-to-be, and Grandmothers, Happy Mother’s Day!
Gnocchi with Roasted Asparagus Pesto
- 2 pounds trimmed fresh asparagus
- 1 tablespoon olive oil
- kosher salt to taste
- fresh ground black pepper to taste
- 1/4 cup grated romano cheese
- 2 tablespoons pine nuts
- Additional 2 teaspoons olive oil
- 1 garlic clove
- 1 cup fresh basil
- 1/2 cup fresh flat leaf parsley
- 1 17.5 ounce box shelf stable gnocchi
- Preheat oven to 400.
- Wash and trim tough ends off asparagus, about 1 1/2 inches. Lay in a single layer on a baking tray lined with aluminum foil. Lightly coat with 1 tablespoon olive oil and liberally apply kosher salt and black pepper. Roast 25 minutes.
- Puree 1 cup of the roasted asparagus, romano cheese, pine nuts, 2 teaspoons olive oil, and garlic clove. Add fresh basil and parsley, pulse until herbs are chopped. If pesto is too thick slowly add 1/8th cup water.
- Cook and drain gnocchi according to package directions. Toss gnocchi with pesto and remaining chopped roasted asparagus, toss to coat.
Adapted from Weight Watchers magazine