Gnocchi With Brown Butter, Tomatoes And Asparagus

• 1/4 cup butter
• 2 garlic cloves, minced
• 2 cups grape tomatoes
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups gnocchi
• 1/3 cup parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped

1. In a large skillet, melt the butter over medium heat until foaming and nutty brown in colour, about 2 minutes.
2. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
3. Add the tomatoes, asparagus, salt and pepper.
4. Cover and cook until the tomatoes begin to split and the asparagus is tender, about 8 minutes.
5. Meanwhile, in a large pot of boiling, salted water, cook the gnocchi until it floats to the top, about 3 minutes. (If using pasta, cook for 8 minutes, until al dente.).
6. Drain and return to the pot.
7. Add the sauce and toss to coat.
8. Stir in the cheese and parsley.

butter, garlic, grape tomatoes, salt, ground black pepper, gnocchi, parmesan cheese, fresh parsley

Taken from www.food.com/recipe/gnocchi-with-brown-butter-tomatoes-and-asparagus-416381 (may not work)