Gnocchi with Asparagus and Tomatoes
INGREDIENTS
- 1 ½ pounds asparagus
- 1 chopped onion
- 6 tbs. olive oil
- 8 chopped garlic cloves
- 2 ¼ pounds vine-ripe tomatoes or 2 cans (14 oz. each) tomatoes, diced, including the juice
- Salt and pepper to taste
- Pinch of sugar
- 12 ounces of potato gnocchi
- Bunch of fresh basil leaves, torn
- ½ cup coarsely shredded Parmesan Reggiano cheese
Trim asparagus and discard trimmings. Peel the trimmed stalks. Cut the tips and peeled stalks into bite-size lengths. Set aside.
Lightly sauté the onion in olive oil till softened, then add the garlic and tomatoes and cook about 10 minutes, or until the tomatoes have concentrated into a richly flavored sauce.
Add asparagus and season the sauce as needed with salt, pepper and sugar. Heat through until the asparagus is crisp-tender, then plunge into cool water to stop cooking. Set aside.
Cook the gnocchi in boiling water till just tender. Drain. Toss with the asparagus in tomato sauce. Sprinkle with the basil and cheese. Serves 6.