Steam fresh asparagus in the microwave until it retains its bright green color and crisp-tender texture while the cauliflower gnocchi crisp up in a sauté pan.
When in a pinch, use frozen peas or green beans in instead of the asparagus. Add them into some prepared basil pesto for a filling dinner.
– 1 tablespoon olive oil – 1 (10 ounce) bag frozen cauliflower gnocchi – 8 ounces asparagus spears, trimmed – ⅓ cup basil pesto
Heat the oil in a large nonstick skillet over medium heat. Add the gnocchi and cook, stirring often, for 6 to 8 minutes or until golden brown and cooked through.
Meanwhile, place the asparagus and 1/4 inch of water in a microwave-safe dish. Cover tightly, then microwave on High for about 2 minutes or until crisp-tender and bright green. Drain, then cut into 1-inch pieces.
Toss gnocchi with pesto and asparagus in a light manner.