#Rosemary and Thyme Butter Broad Beans Asparagus and Gnocchi

[askwhatsforlunch]

Rosemary and Thyme Butter Broad Beans, Asparagus and Gnocchi

As Jules was not home on Easter, we celebrated May Day yesterday with a bright and flavourful Spring Lunch. I had set the table in the dining room, but it was so lovely outside that, after enjoying our drinks (a Gold Rush for her and a Bee’s Knees for me) with nibbles in the sun, we ate the rest of our meal in the garden amongst the myosotis, by the Veg Patch and the apple tree! It was really nice and so was the poached salmon I served with these beautiful Broad Beans, Asparagus and Gnocchi! Happy Monday!

Ingredients (serves 4):

about 1 1/2 cup plain flour

1 heaped cup leftover Simple Potato Mash, cold

1 egg

1 litre/1 quart water

1 teaspoon coarse sea salt

8 fresh green aparagus

1 cup frozen broad beans

1 teaspoon Dried Lemon Thyme

1/2 teaspoon dried rosemary

2 tablespoons unsalted butter

½ tablespoon olive oil

Parmesan

Lemon

Gadually stir one cup of the flour into the Potato Mash. Add the egg to bind it all and work ingredients together until a soft dough forms, adding more flour if necessary. Roll small portions of dough between your hands (approximately the size of a heaping teaspoon) and place them on a lightly floured surface. Working with one ball at a time, using your thumb, roll ball on the tines of a lightly floured fork.  As you work, place gnocchi onto a lightly floured tray. When all gnocchi are ready, store them into the refigerator

In a large saucepan, bring water to the boil over medium-high heat. Once boiling, stir in coarse sea salt until dissolved.

Trim the ends of the asparagus, and add to the boiling water. Cook, 10 minutes, until tender, then lift off the saucepan with a slotted spoon and transfer to a plate. Set aside.

Add broad beans to the salted boiling water, and cook, 5 minutes. Once cooked, remove from the water and plunge into a medium bowl filled with cold water and ice cubes. Set aside.

Finally, add half of gnocchi to boiling water; cook for 3 to 4 minutes or until done (they will rise to the surface). Remove gnocchi with a slotted spoon, and place in a colander to drain. Keep warm. Repeat procedure with remaining gnocchi. 

Peel broad beans. Cut asparagus.

Melt butter with olive oil in a large skillet over medium heat. Once foaming, add Dried Lemon Thyme and dried rosemary, cook 1 minute. Then, stir broad beans and asparagus, and sauté, to coat in butter. Finally, stir in gnocchi. Cook, until hot, a few minutes.

Serve Rosemary and Thyme Butter Broad Beans, Asparagus and Gnocchi hot, sprinkled with grated Parmesan and Lemon Zest, as a side to Poached Salmon or Rosemary and Honey Roast Lamb.

#Recipe #Food #Rosemary and Thyme Butter Broad Beans Asparagus and Gnocchi #Rosemary and Thyme Butter Broad Beans Asparagus and Gnocchi recipe #Broad Beans Asparagus and Gnocchi #Gnocchi #Potato Gnocchi #Potato Gnocchi recipe #Homemade Gnocchi #Gnocchi recipe #Broad Beans #Fava Beans #Frozen Broad Beans #Asparagus #Green Asparagus #Fresh Asparagus #Butter #Olive Oil #rosemary #Dried Rosemary #Thyme #Dried Thyme #Dried Lemon Thyme #Lemon Thyme #Parmesan #Parmesan Cheese #Lemon Zest #Salad and Side #Side recipe #Celebratory Food