Gnocchi and asparagus in a creamy tomato mascarpone sauce, finished with fresh basil. Simple, elegant, and full of flavor.
This recipe brings together soft, pillowy gnocchi and crisp asparagus in a velvety tomato and mascarpone sauce. The sweetness of ripe tomatoes blends perfectly with the creamy richness of mascarpone, while fresh basil adds a bright, aromatic touch. It’s an elegant yet comforting dish, ideal for a weeknight dinner or a special gathering.
Ingredients
You Will Need
1 package fresh gnocchi (500 g)
2 vine tomatoes, crushed
1½ Tbsp extra virgin olive oil (EVOO)
2 large garlic cloves, thinly sliced
6–8 fresh basil leaves
50 ml dry white wine
20 g butter
Pinch of crushed chili flakes
3 Tbsp mascarpone cream
4 large asparagus spears, sliced diagonally into 5 cm pieces
Rapeseed oil (for cooking)
Creamy, tangy, and herbaceous — this dish balances the richness of mascarpone with the brightness of basil and the crunch of asparagus for a truly satisfying bite.
Instructions
In a saucepan over medium heat, warm the olive oil and lightly fry the sliced garlic until fragrant.
Add the crushed tomatoes and a generous pinch of flaky salt. Pour in the white wine to deglaze the pan.
Add the basil leaves and let the sauce simmer on high for about 10 minutes.
Reduce the heat slightly and swirl in the butter, mascarpone cream, and a pinch of crushed chili. Stir until smooth and creamy.
While the sauce simmers, heat rapeseed oil in a separate pan and sauté the asparagus until just tender and vibrant green.
Cook the gnocchi in boiling salted water for approximately 3 minutes or until they float.
Using a slotted spoon, transfer the cooked gnocchi directly into the sauce, stirring gently to coat.
Add the sautéed asparagus and a few extra basil leaves, if desired. Mix and serve hot.
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