HomeDinner Gnocchi with Roasted Asparagus Pesto #SundaySupper

Gnocchi with Roasted Asparagus Pesto #SundaySupper

Comments : 14 Posted in : Dinner, Lunch on by : Chris Tags: , , , ,

Gnocchi with Roasted Asparagus Pesto
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 cooย 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

Gnocchi with Roasted Asparagus Pesto

Yield: 4 servings


  • 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


  1. Preheat oven to 400.
  2. 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.
  3. 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.
  4. 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

Gnocchi with Roasted Asparagus Pesto


14 thoughts

    • Chris
      May 15, 2012 at 7:19 am

      Thanks Tara! We had a low-key day at home together- I think we all enjoyed that ๐Ÿ™‚

  • May 14, 2012 at 2:56 pm

    Wow, that looks amazing. What a great take on pesto with the asparagus. And a great way to eat local. LOVE it!

    • Chris
      May 15, 2012 at 7:20 am

      Thanks Lisa! It was a nice twist on your regular pesto- and got us eating more veggies too ๐Ÿ™‚

  • May 22, 2012 at 12:46 pm

    I love all of the different pestos happening this year – they’re a great change of pace and this is the perfect way to fit in those vegetables in between summer bbqs. Hope you’re all doing well!

    • Chris
      May 22, 2012 at 8:13 pm

      Definitely gotta love the fresh flavors! We’re doing good over on this side of the Hudson. Baby Boy keeping us busy ๐Ÿ™‚ Hope you and Kramer are also doing well ๐Ÿ™‚

  • June 5, 2012 at 6:15 pm

    Only one box of gnocchi? That would be eating alone for me. Whenever I see gnocchi on a menu I ask if it is fresh. If “yes” I get it. But usually only with red gravy.

    When my wife makes it I ALWAYS it with red gravy because hers just blows me away. Now… next time… I may just ask for pesto. Thanks.

  • Laura
    July 29, 2012 at 12:54 pm

    I’m trying to find how many points the gnocchi w/ asparagus pesto has in it?

    • Chris
      August 2, 2012 at 5:03 pm

      Hi Laura,

      The original recipe called for boiling 2lbs asparagus rather than roasting it. That way they gave it a 5 points plus value for 1 cup.

  • Gabrielle
    January 24, 2013 at 10:31 am

    mmmm this looks SO good! Pesto and gnocchi-two of my fave Italians! Asparagus is so yummy too. I have to say, after reading this recipe, it inspires me to cook again. Being “on the go” and getting home late often leave us ordering take out or making frozen pizza. I think Jorge and I have to set a “date night” one Saturday and cook a nice meal that we can have leftovers for during the rest of week, or at least a few days. Does this store well in the fridge, and if so, for how many days?

    • Chris
      January 24, 2013 at 1:58 pm

      I wish we ever had leftovers so I could answer your question! I know the gnocchi that we get says best used within 3 days of opening… So I’m thinking fresh is best. This is a pretty easy one though (if you have a food processor on hand). OR you could just come visit and we’ll make it for you and Jorge- we are overdue to see you guys! (Rachel masquerading as Chris)

      • Gabrielle
        January 24, 2013 at 3:38 pm

        Awww you guys are so sweet. Yeah, the thing about pasta is we rarely have leftovers either (pasta is my indulgence!) Of course we’d love to see you soon (no cooking required, we could bring goodies. If you ever want to get out with the boys, we can meet up somewhere! R&D are owed many hugs and snuggles from me!) I think whoever invented pesto is brilliant; shan’t there be an ode to the peso maker? Chris, have you pureed anything without a food processor? My mom gave me hers…but I think it’s still in my trunk… : /

        • Chris
          January 25, 2013 at 9:37 am

          Yes, there needs to be an ode! Maybe try the chop setting on the blender? (Again, consider this is coming from Rachel, not Chris who actually cooks). Will be in touch to set a date :)!

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