Roasted Tomato and Asparagus Gnocchi


2 tbsp butter
2 cloves of garlic minced
2 cups grape or cherry tomatoes
1lb asparagus, broken in half
1/2 tsp sea-salt
fresh ground pepper, to taste
4 cups dried gnocchi
1/4 cup parmesan
2 tbsp fresh parsley, chopped


Cut tomatoes in half and arrange open side up on an aluminum foil lined baking sheet.  Drizzle with 1-2 teaspoons of olive oil and sprinkle with sea-salt.  Broil in oven until edges start to darken  (approx 10mins). Meanwhile, boil water and cook gnocchi until al dente.  In a large frying pan melt butter over medium heat until bubbling and light brown.  Add garlic stirring until fragrant.  Add asparagus.  Cook over low heat until asparagus is tender.  Add tomatoes and toss with gnocchi.  Sprinkle with parm and parsley.

Recipe by Jennifer S.


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