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Gnocchi with Asparagus & Mushrooms is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 package (16 ounces) gnocchi or medium shell pasta
Salt
2 tablespoons margarine or butter
1 medium onion, chopped
4 ounces sliced smoked ham, cut into thin strips
1 package (8 ounces) sliced mushrooms
1 pound asparagus, trimmed and cut into 2 inch pieces
1 cup chicken broth
1/2 cup heavy or whipping cream
1/8 teaspoon ground black pepper
Grated Parmesan cheese (optional)
In a large saucepot, prepare pasta in boiling salted water as label directs. Meanwhile, in 10 inch skillet, melt margarine or butter over medium high heat. Add onion and ham and cook, stirring occasionally, 5 minutes or until onion is tender. Add mushrooms and cook until mushrooms are tender and liquid has evaporated, about 5 minutes. Stir in asparagus, chicken broth, heavy or whipping cream, and black pepper; heat to boiling over high heat, stirring. Boil 3 to 5 minutes, until asparagus is tender. Drain pasta; return to saucepot. Add mushroom mixture; toss well. Serve with Parmesan cheese. Makes 6 main dish servings.
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