Type: Pasta, Entree
Prep Time: 5 min.
Cook Time: 15 min.
Ready in: 20 min.
Servings: 4
Sweet & creamy Graskaas brings out the bright flavors of spring veggies shine in this mouthwatering pasta.
Directions
Bring a large pot of salted water to a boil. Add the peas and asparagus to boiling water and cook 1 min. Remove vegetables with a fine mesh strainer and rinse under cold water (keep the boiling water).
Heat butter in a large skillet over medium-high heat and cook shallot until soft, 1–2 min. Add the peas and asparagus and sauté until vegetables are tender, 5 min.
Add the milk and cream and bring to a simmer. Cook until slightly reduced and milk coats the back of a spoon, 3–4 min.
Meanwhile, in the boiling water, cook the gnocchi according to package directions.
Remove skillet from heat and add 1 cup Beemster Graskaas cheese. Stir the cheese into the sauce until completely melted. Add gnocchi and gently fold in to the sauce to coat. Finish with a garnish of remaining ¼ cup Beemster Graskaas cheese.
Ingredients
1 cup (145g) fresh or frozen peas
Half bunch asparagus (about 6oz/170g), trimmed and cut into 1-inch pieces
2 tbsp butter
1 shallot, finely chopped
¾ cup (180ml) milk
¼ cup (60ml) heavy cream
1 16 oz (450g) pkg fresh gnocchi
1¼ cups (125g) shredded Beemster Graskaas cheese
