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Gnocchi with balsamic mushrooms, tomatoes and asparagus

This Gnocchi with balsamic mushrooms, tomatoes and asparagus is made with exotic mushrooms, but you can use normal chestnut mushrooms too. The dish is vegan, healthy and super easy to make - ideal for a quick and easy lunch or supper, served with crispy salad. I made it with gluten-free spinach gnocchi.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • ½ red chilli
  • 1 clove of garlic
  • 100 g exotic mushroom mix
  • 1 handful cherry tomatoes
  • 1 bunch asparagus
  • 2 Tbsp balsamic vinegar
  • Parsley basil or mint leaves
  • Lemon juice
  • Mint leaves to decorate
  • 250 g ready-to cook gnocchi

Method
 

  1. Thinly slice the onion, garlic and chilli. Cut the mushrooms too, if they’re too big.Cut the tomatoes in half.
  2. Remove the woody ends of the asparagus.
  3. Heat some olive oil in a frying pan and gently sauté the onion, garlic and chilli until soft. Add the mushrooms, tomatoes and a squeeze of lemon juice, then put a lid on and cook over low heat for about 8 minutes. When the mushrooms have shrunk and released their liquid, add the asparagus and balsamic, season with salt and pepper, then cook for 3 more minutes.
  4. Turn up the heat and slightly caramelize the vegetables. Add more balsamic, if needed. Stir in some herbs, put a lid on and rest.
  5. Meanwhile heat a pan of water. When boiling, add the gnocchi. When they float to the surface (in about 2 minutes), remove them with a slotted spoon.
  6. Toss the gnocchi with the mushroom mixture and serve, garnished with mint leaves.