Gnocchi and Asparagus with Bruschetta Vodka Sauce

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I think Italy designed their country’s flag around their food. If you think of all the common Italian foods, what colors are they? Red, white and green. Rich red tomatoes, bright green basil and fresh herbs, and pasta and breads as white as the soft flour it’s made with.

And think of all the quiet Italian restaurants we visit every day from the high end romantic ones to the family style noisy ones. All have the soft lighting, red and white checkered table cloths, green or white linen napkins and lovely clinking of forks and wine glasses. All have the Italian appeal. It just welcomes you in. It’s no wonder the food is so amazing. Italians know their stuff. And if you are going to design a flag around something, why not base it on the food? Well, that’s my thoughts anyway, though obviously not factual at all. I just love Italian food!

So the other night when I was in the mood for soft potato gnocchi and bruschetta-some fresh amazing food-I just did like any good Italian would do-I kept it colorful. And came up with intoxicating Potato Gnocchi and Asparagus with Bruschetta Vodka Sauce. If you don’t know what gnocchi is, they are mini potato dumplings made by rolling strands of potato dough and cutting bite sized pieces off with a fork and dropping them into salted boiling water. Or you just buy prepackaged gnocchi in the dry pasta section of the grocery store.

My ingredient list was simple:
1 package frozen steamable asparagus
1 lb dry potato gnocchi
2 Tb olive oil
4 cloves garlic, minced
2 Tb shallot, minced
5 Roma tomatoes, halved and sliced thinly
3/4 cup lowfat milk
1 1/2 cups marinara sauce
1/2 cup fresh basil, sliced thinly
1/2 tsp salt
1/4 tsp red pepper flakes
2-3 Tb vodka
2 oz shaved asiago cheese

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Bring a large pot of salted water to boiling. When the water is boiling rapidly, add the gnocchi and cook until all the gnocchi has floated to the top of the water. Drain and keep warm.

Meanwhile heat the steamable package of asparagus in the microwave according to package directions.

Again meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallots and garlic and sauté for 3 minutes until tender.

Stir in the tomatoes and lowfat milk.

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Slowly stir in the marinara sauce and 2 Tb of the vodka. Add the salt and red pepper flakes and heat through, cooking for about 5 minutes.

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Finally stir in the remaining Tb of vodka and the basil. Remove from heat.

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Plate the asparagus and the gnocchi as desired.

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Spoon the Bruschetta Vodka Sauce over the top of the gnocchi and asparagus and sprinkle with shaved asiago cheese.

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Serve immediately.

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Makes 4 delicious servings.

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Finicky notes: My not so finicky shark enjoyed every last bit of this meal. My finicky shark prefers his sauce not touching his food and his gnocchi tossed in butter and asiago cheese, with the asparagus on the side. Either way, it is finicky shark approved 😉

Dietary changes: Vegans-use coconut milk instead of dairy and skip the cheese or use dairy free cheese
Gluten sensitivity-look for gluten free gnocchi or make your own here

Derived from Food Network. Gotta love that network!

Gnocchi and Asparagus with Bruschetta Vodka Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Number of servings: 4

Per Serving 650 calories

Fat 15 g

Carbs 100 g

Protein 23 g

4


Gnocchi and Asparagus with Bruschetta Vodka Sauce

Weight Watchers PointsPlus®: 16

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 package frozen steamable asparagus
  • 1 lb dry potato gnocchi
  • 2 Tb olive oil
  • 4 cloves garlic, minced
  • 2 Tb shallot, minced
  • 5 Roma tomatoes, halved and sliced thinly
  • 3/4 cup lowfat milk
  • 1 1/2 cups marinara sauce
  • 1/2 cup fresh basil, sliced thinly
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 2-3 Tb vodka
  • 2 oz shaved asiago cheese

Instructions

  1. Bring a large pot of salted water to boiling. When the water is boiling rapidly, add the gnocchi and cook until all the gnocchi has floated to the top of the water. Drain and keep warm.
  2. Meanwhile heat the steam-able package of asparagus in the microwave according to package directions.
  3. Again meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallots and garlic and sauté for 3 minutes until tender.
  4. Stir in the tomatoes and lowfat milk.
  5. Slowly stir in the marinara sauce and 2 Tb of the vodka. Add the salt and red pepper flakes and heat through, cooking for about 5 minutes.
  6. Finally, stir in the remaining Tb of vodka and the basil. Remove from heat.
  7. Plate the asparagus and the gnocchi as desired.
  8. Spoon the Bruschetta Vodka Sauce over the top of the gnocchi and asparagus and sprinkle with shaved asiago cheese.
  9. Serve immediately.

How do you top your gnocchi?

You may also enjoy The Simplest Chicken Parmesan

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