A first course that tastes like summer: colorful, simple, and delicious, these Gnocchi with Asparagus, Olives, and Cherry Tomatoes can be quickly made if you’ve bought ready-made gnocchi or if, like me, you occasionally prepare a lot of gnocchi and freeze them so that they’re always ready to cook in an instant. Then if you want to make them at home even faster, you can cook the potatoes in the microwave and have the kids at home help you make the gnocchi in no time. You can also prepare the sauce for the Gnocchi with Asparagus, Olives, and Cherry Tomatoes in advance and keep it in the fridge so when you come back from work the next day, you just need to cook the gnocchi, toss them in the sauce in the pan, and voilà. Meanwhile, while you’re cooking the gnocchi, Subscribe to my channelWHATSAPP and turn on notifications to always be updated with my new recipes.
Gnocchi, as we know, are always a crowd-pleaser, and if you want to make them differently, you can prepare them with ricotta, obviously without potatoes, with crescenza, with spinach, in many different ways.
You only need a few quality ingredients: potatoes, cherry tomatoes, in this case, asparagus (even wild ones) if you have the chance to find them in fields near your house, and you’re all set. Below, I’ve left other versions to try that will surprise everyone, and then, as always, let’s go under the photo to discover how to prepare the Gnocchi with Asparagus, Olives, and Cherry Tomatoes!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Gnocchi with Asparagus, Olives, and Cherry Tomatoes
- 1.1 lbs potato gnocchi
- 8.8 oz asparagus
- 2.8 oz Taggiasca olives
- 5.3 oz cherry tomatoes
- to taste chives
- 2 pinches salt
- to taste black pepper (ground)
- 2 tbsps extra virgin olive oil
- 1 clove garlic
Preparation of Gnocchi with Asparagus, Olives, and Cherry Tomatoes
To prepare Gnocchi with Asparagus, Olives, and Cherry Tomatoes, first prepare the potato gnocchi.
Meanwhile, as they rest, remove the hard terminal part of the asparagus, then cut the tips and set them aside.
Cut the stems into pieces about 3/4 inch (2 cm) long and halve the cherry tomatoes.
Crush the garlic clove with its peel.
Heat the extra virgin olive oil in a large pan along with the garlic clove, letting it flavor for a few minutes.
Add the asparagus pieces, let them flavor over high heat for a few moments, then lower the heat, cover with a lid, and cook for 6/7 minutes.
Remove the lid, add the cherry tomatoes and the reserved asparagus tips, season with salt (and pepper if desired), and sprinkle with chives cut with scissors.
Cook the sauce for another 10 minutes or until the asparagus is cooked and the cherry tomatoes are slightly collapsed and have released their juices.
Remove the garlic clove.
Meanwhile, cook the gnocchi in plenty of lightly salted water, drain them as soon as they float to the surface directly into the pan with the sauce.
Add a few tablespoons of the gnocchi cooking water.
Finally, add the Taggiasca olives and let the Gnocchi with Asparagus, Olives, and Cherry Tomatoes absorb the flavors for a few moments before serving.
Variants and Tips
If you prefer, you can make gluten-free ricotta gnocchi, or zucchini gnocchi, or even stuffed gnocchi.
You can store the asparagus sauce in the refrigerator for 1 day and the uncooked gnocchi on a tray covered with film for 1 day in the fridge or for 2 months in the freezer.
Other Recipes
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