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Asparagus Mushroom Gnocchi

Have you ever noticed that you crave particular vegetables at different times of the year?  In spring I look forward to fresh asparagus with our meals, and there is likely logic explanation for that!  Spring is the time of rejuvenation and detoxing, and as it happens, asparagus helps with that process.

According to Eating Well magazine, asparagus is a pretty powerful vegetable.  In addition to being loaded with nutrients and antioxidants, it’s also a natural diuretic.  Asparagus contains high levels of the amino acid asparagine, which serves as a natural diuretic.  This amino acid helps the body release retained fluids and eliminate excess bile salts.

In this recipe, I opted to blanch the asparagus in the boiling water I was using to cooks the gnocchi, but you could steam the asparagus if you prefer.

 

Asparagus Mushroom Gnocchi

Asparagus Mushroom Gnocchi PRINT RECIPE

A quick meal thats tasty and satisfying after you have spent the day in the garden. Its even better if you have picked the asparagus fresh from your own garden!

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Yield: 2 servings

Ingredients

  • 1 lb asparagus
  • 1 lb cremini mushrooms
  • 1 small sprig of thyme or a pinch of dried thyme
  • 1/2 tsp of concentrated vegetable boullion
  • 500 g potato gnocchi
  • dairy-free cheese to garnish

Directions

In a hot saute pan, saute your sliced mushrooms until seared and they start to wilt.
Blanch the asparagus in a pot of boiling water until tender but not soft. Take the asaparagus out of the water (don't pour the water out!) and add to the mushrooms.
Add 1/4 cup of the asparagus water and the thyme to the vegetables.
Mix the potato starch with the boullion and a tablespoon of cold water and add to the vegetable to thicken the sauce.
Salt the boiling water from the asparagus lightly and add you gnocchi. Gnocchi cooks quickly - about 3 minutes.
When the gnocchi floats, strain it into the saute pan with the vegetables. Give it a toss and serve.

We enjoyed it, garnished with our homemade cashew cheese.

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