asparagus & mushroom gnocchi with a hint of peach

You are about to discover one exciting pasta dish that is hearty and warm, but also quite fresh & light at the same time. I have added some unusual ingredients, like peach 🍑 and asparagus, to give it a unique flavour; and used my favourite chestnut mushrooms, for some autumnal hint 🍁

​Give it a go - it's a perfect weekend dish! 🌟And it goes perfect with a glass of good red wine, what more could you ask for? 🍷

you will need:

🍂 500g of gnocchi pasta (normally doesn't contain any dairy, but double check on the packaging)
🍂 350g of chestnut mushrooms
🍂 150g of asparagus
🍂 3-4 medium size white onions
🍂 2-3 medium size peaches
🍂 a bunch of fresh basil
🍂 a bunch of fresh dill
🍂 a bunch of spring onion
🍂 black pepper
🍂 pink rock salt
🍂 red chillies (fresh or dry)
🍂 1 small garlic
🍂 olive oil
🍂 3 tablespoon of soy sauce (optional)
🍂 3 tablespoons of red wine

the recipe:

The list of ingredients is quite long, but I promise you - the dish is quite quick to make. You will need to use both, a hob and an oven, as cooking certain ingredients separately will bring you more intense flavours.

You will need one large frying pan (wok style), and two oven trays - one small and one large. As well as a small pot for boiling the gnocchi.

Wash and cut chestnut mushrooms and peaches (Yes... peaches. You will thank me later!) into medium size pieces and spread across the large baking tray. Sprinkle with some rock salt, dill, chillies and olive oil. Then gently rub everything and pop in the oven (medium temperature grill) for about 20-25 mins. Don't forget to stir everything 2-3 times while cooking.

Finely chop the following - onions, spring onions, garlic and larger asparagus halves (you will need remaining halves for decoration). Put the ingredients into well heated pan with some olive oil in it. In about 5 minutes add wine, soy sauce, basil & crushed black pepper. You can replace soy with a sprinkle of rock salt. Leave to simmer for good 15-20 minutes on a low heat.

Add remaining asparagus into a small baking tray with some water in it, and pop into the oven for 10 minutes. Remove your mushroom tray from the grill and mix together with onions and asparagus. Cook for further 5-7 minutes on a low heat, stirring from time to time. Boil gnocchi for 2-3 minutes, then mix though with vegetables. Serve with broiled asparagus on top.

And here you have it - one great pasta dish that didn't require any fancy ingredients or too much effort, but will wow anyone! 🙌😋

Serve with some dry red wine for the best experience possible 💥

Thank you very much for reading, and see you soon!

With love,
Vik
​x

​💛