Monday, April 9, 2012

Gnocchi Primavera with Boursin, Asparagus and Ham

  • 1 (1 pound) package vacuum sealed gnocchi
  • 1 bunch asparagus, cut into 1 inch pieces
  • 1 tbls good olive oil
  • 16 grape tomatoes, cut into quarters
  • 16 kalamata olives, cut in half
  • 2 tbls prepared pesto
  • 3 oz. (1/2 container) boursin light cheese
  • 2 tbls dry white wine or sherry
  • 2 tbls chicken broth
  • 1 cup cooked ham, diced
  • 1 tbls minced garlic
  • fresh Italian parsley, chopped
  • grated pecorino romano
Heat olive oil in a large skillet, and add garlic, asparagus and ham.  In a large pot with lid, fill with water and bring to boil.  While water is heating up stir garlic, ham and asparagus in skillet.  After 1-2 minutes add tomatoes and olives to skillet with asparagus.  Continue to stir at medium high heat until juices are starting to evaporate (2-3 minutes), then deglaze with white wine or sherry.  Add broth to pan and then add boursin and pesto stirring until boursin is melted.  Water should be boiling by now, and add gnocchi for 2-3 minutes, until they float to the top.  Drain and add gnocchi  to asparagus and boursin mixture.  Garnish each serving with chopped parsley and romano. 

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