Gnocchi Recipe with Grilled Asparagus and Grapefruit

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 large ripe pink grapefruit
• 1 pound asparagus
• 1 pound DeLallo Potato Gnocchi
• 1 Tb. olive oil
• 1 Tb. butter
• 1 Tb. flour
• 1/4 cup heavy cream
• 1 cup chicken stock (or veggie stock)
• Salt and Pepper
• Chives for garnish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of salted water to a boil. Trim the woody ends off the asparagus. Heat a grill or grill pan over medium-high heat, about 450°F (230°C).

2. Cut away the peel and pith from the grapefruit. Cut out the segments over a bowl to catch the juice, then set the segments aside.

3. Brush the asparagus with the olive oil and season with salt and pepper. Grill for 3 to 4 minutes, turning, until charred and tender-crisp. Cut into 2-inch (5 cm) pieces.

4. Add the gnocchi to the boiling water and cook until they float, about 2 to 3 minutes. Drain well.

5. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring.

6. Gradually whisk in the chicken stock and simmer for 3 minutes until thickened. Stir in the heavy cream and the reserved grapefruit juice, then simmer 1 minute. Season with salt and pepper.

7. Add the gnocchi, asparagus and grapefruit segments to the sauce. Toss gently over low heat for 1 to 2 minutes until warmed through.

8. Spoon into bowls and scatter the chives over the top. Serve immediately.