Gnocchi and parmesan asparagus…you may as well start playing the wedding bells now. The main and its side go together like peanut butter and jelly; if they were celebrities they’d be coined something like “Gnoccagus” a la Brangelina or Bennifer. It’s Sunday, so we wanted to give you the perfect dinner go-to. Stay tuned for another perfect pair next week, who met by swiping right on Hinge…
Spicy Sausage Tomato Sauce Gnocchi
2 tablespoons Extra-virgin olive oil
1 pound Spicy Italian sausage
2 cups Kale, shredded
2 cloves Garlic, minced
1 teaspoon Kosher Salt
1 cup Cherry Tomatoes, quartered
1 tablespoon spicy Red-Pepper Flakes
2 ½ cups Chopped Tomatoes
1/4 cup Tomato Paste
1 pound Gnocchi, homemade or store-bought
Parmesan Cheese, grated, for garnish
In a skillet, heat 1 tablespoon olive oil. Brown the spicy italian sausage. Remove from the skillet and place on a paper towel lined plate to drain. Discard all but 1 tablespoon grease. Heat the skillet and add kale. Sauté the kale for 4-5 minutes until it starts to wilt. Add the garlic, cherry tomatoes, and season with salt. Sauté until the tomatoes start to soften. Add the chopped tomatoes, tomato paste, and red pepper flakes. Stir well to combine. Reduce heat to a simmer. Simmer for 10-15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook for 4-5 minutes or until the gnocchi float to the top. Drain and add to the skillet, coating in the sauce. To serve garnish with grated parmesan.
Parmesan Lemon Asparagus
1 pound Asparagus, rinsed and ends trimmed
1 tablespoon Olive Oil
1 tablespoon Lemon Juice
2 tablespoons Parmesan Cheese, finnely grated, plus more for garnish
1/2 teaspoon Black Pepper
Preheat oven to 375 degrees Fahrenheit.
On an aluminum foil lined baking sheet, toss the asparagus with the olive oil, lemon juice, finely grated parmesan, and ground black pepper. Arrange in a single layer. Roast for 10 minutes or until asparagus is fork tender.
Garnish with additional parmesan cheese for serving.
Photographed by Alli Shepherd.