Gnocchi with asparagus, mushrooms and Parma ham

 
photography by:Nicholette von Reiche

Enjoy this easy and versatile dish on it's own with lashings of Parmesan cheese or serve alongside your favorite, crisp green salad.

Serves: 4
Preperation: 15 minutes
Cooking: 15 minutes

1½ cups fresh asparagus spears
500g good quality gnocchi
1 Tbsp olive oil
1 clove of garlic, crushed
1 medium red onion, diced
1 Tbsp fresh thyme

100g white button mushrooms, sliced
Cream cheese sauce
1 cup cream cheese (with herbs or plain)
½ cup white wine
Zest of 1 lemon
Salt and ground black pepper


To serve
Arugula
Parmesan cheese
200g Parma ham

Cut the asparagus spears into smaller bite-sized pieces and blanch in salted, boiling water for one minute.
Rinse under cold water and set aside.
Cook the gnocchi in a saucepan of boiling water until the dumplings float to the surface and are tender. Drain.
Heat the olive oil in large frying pan, add the garlic, onion, thyme and mushrooms and sauté until fragrant and tender, about 3- 4 minutes.
Season lightly with salt and pepper and stir through the asparagus and gnocchi.
Combine the cream cheese and wine in a small saucepan and heat over a low heat, whisk gently with a hand held whisk until it forms a smooth sauce. Add the lemon zest and season with salt and pepper.
Pile a handful of arugula into your serving bowl/s, top with some of the gnocchi mixture, some Parma ham slivers and drizzle with the zesty cream cheese sauce.
Sprinkle with some grated Parmesan cheese or shavings if preffered and enjoy warm with a crisp glass of white wine.

Variation:
Replace the Parma ham with sautéed pancetta or lean bacon. Replace the arugala with baby spinach and tear in some baffalo mozzarella.