Name: Gnocchi with Asparagus and Morels (Pesto and Hazelnuts)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 pound (455 g) morels; 2 tablespoons hazelnuts; 3 tablespoons Hazelnut Pesto; 64 frozen gnocchi; ¼ cup (60 ml) fino sherry; Sea salt and freshly ground pepper; 4 tablespoons (60 ml) olive oil; 6 tablespoons (85 g) butter; 1 shallot, peeled and sliced; 1 pound (455 g) asparagus

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

When the morels hit in spring, it is a joyous time at Barbuto. Morels are extraordinary. They are rich, flavorful, nutritious, and almost meat-like when cooked properly. They match perfectly with their garden cousins the asparagus. The pesto brings these two in perfect harmony and the hazelnuts are the crunch that adds that extra lagniappe.