Canadian Living 2019-10-01

ON THE

TABLE IN

30

MINUTES

CANADIAN LIVING OCTOBER 2019 | 95

CREAMY PESTO
GNOCCHI WITH
ASPARAGUS & OYSTER

MUSHROOMS

MAKES 4 SERVINGS

3 tbsp olive oil, divided
¼ lb oyster mushrooms, coarsely chopped
1 large zucchini, halved lengthwise
and sliced into half-moons
3 cloves garlic, minced
salt and pepper
¾ lb asparagus, blanched and cut in half
¼ cup pesto
¼ cup crème fraîche
1 lb potato gnocchi
¼ cup freshly grated Parmesan cheese
(approx)
¼ cup coarsely chopped fresh basil, divided
2 tbsp toasted pine nuts

In large nonstick skillet, heat 1 tbsp oil

over medium-high heat; cook mushrooms,

zucchini and garlic, stirring often, for 4

minutes. Season with salt and pepper. Add

asparagus; cook until vegetables are tender,

about 1 minute. Transfer to bowl; set aside.

Meanwhile, combine pesto and crème

fraîche. Season with salt and pepper.

Heat remaining oil in same skillet set

over medium heat; cook gnocchi until

crispy and heated through, about 5 min-

utes. Add reserved vegetables, pesto

mixture, Parmesan and half of the

basil. Cook, tossing, until heated

through, about 1 minute; season with

salt and pepper to taste. Transfer to

bowls. Garnish with pine nuts and

remaining basil; sprinkle with

Parmesan.

PER SERVING about 400 cal, 10 g pro, 26 g total fat (7 g

sat. fat), 32 g carb (5 g dietary fibre, 7 g sugar), 22 mg

chol, 250 mg sodium.