Today it was my turn to cook for the dinner group. I've made this one before for my nieces and nephew. The youngest ones picked through the tomatoes and asparagus (pretty much the only healthy parts) - but overall the kids all loved it. I had eaten something similar to this before at a restaurant or something and I thought it'd be easy to replicate.
1 bunch of asparagus
1 (6 oz) jar of sun dried tomatoes
2 (2 oz each) jars of pine nuts
1 (15 oz) can of alfredo sauce
1 (7 oz) can of pesto sauce
3 (16 oz) bags of potato gnocchi
Preheat the oven to bake at 400 degres.
Cut the asparagus into pieces one inch or less, throw 'em into a glass pan. Pour the two jars of pine nuts in with the asparagus. Drizzle the olive oil from the jar of the sun dried tomatoes over the asparagus (make sure tomatoes stay in jar). If sun dried tomatoes aren't packed with olive oil than use about a 1 oz regular olive oil. Use a fork to toss the mixture so that the olive oil coats everything. Put the pan in the oven and cook for 20 minutes.
Mix the alfredo sause, pesto sauce, and sun dried tomatoes in a pan. Heat on low stirring occationally.
Heat a large pot of water to boiling. Pour the gnocchi in. Stir occasionally. Should be done within a few minutes (bag should have directions). Drain the water.
Mix everything together and serve.
Goes well with salad, bread, and lemonade.
Prep time: 20 minutes
Cook time: 20 minutes
I like your face. Just kidding, I love it!
