Makes 4 Servings
- 1 jar Sonoma Gourmet Creamy Cauliflower Alfredo Sauce
- 2 tablespoons Sonoma Gourmet Basil & Parmesan Olive Oil
- 16 ounces refrigerated or frozen gnocchi
- 2 cloves garlic, smashed and chopped
- 1 shallot, chopped
- 1/2 a bunch of asparagus, roughly chopped
- 3 ounces prosciutto, torn and crisped on each side in a hot pan
- 1/3 cup roughly chopped flat-leaf parsley
- Kosher salt
- Freshly ground black pepper
- Crisp the prosciutto pieces in a large pan over medium heat, turning frequently. Remove from pan and set aside.
- Heat 2 Tablespoons of Basil & Parmesan Olive Oil in the same pan over medium-high heat. Add the chopped asparagus spears and let cook undisturbed for 3 minutes. Toss the asparagus and cook for 2 more minutes undisturbed until they begin to brown and char slightly.
- Boil a medium pot of water and prepare to cook the gnocchi.
- Add the smashed garlic and shallot to the asparagus and toss. Reduce heat to medium. Pour in the Creamy Cauliflower Alfredo and gently toss everything to coat.
- Boil the gnocchi for 4 to 5 minutes, or as directed on the package. As soon as they begin to float to the top of the pot, use a slotted spoon to immediately transfer the drained gnocchi to the Alfredo Sauce.
- Gently fold the sauce around the gnocchi to coat. Add some freshly ground black pepper and add the pieces of crisp prosciutto on top. Serve immediately with chopped parsley.
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