Burnt butter, is not actually burnt, but butter that has been browned. I’m not sure why they call it burnt because burnt in kitchen turns usually means something unappetizing. But this recipe is certainly far from that fact!

The butter brings the gnocchi and asparagus together melting in your mouth for a gorgeous feast!

Freeze any leftover gnocchi after it’s been cooked and cooled.

Other pasta recipes you may be interested in:

• Chickpea Pasta with Leek and Mushrooms
• Lemon Mustard Chickpea Pasta
• Bready Tomato Pasta
• Butter Beans & Fetta Spiral Pasta
• Greek-style Lentil & Vegetarian Mince Penne
• Salsa Pasta with Guacamole & Nacho Cheese
• Mushroom & Chives Cream Cheese Pasta

Serves:

Three to four.

Ingredients:

• three to four medium potatoes
• 2 tbs skim milk
• 1 ts garlic mince
• 2 tbs egg replacer and 4 tbs water
• shaved parmesan cheese
• 1 cup “00″ flour or plain white flour sifted
• 100 grams butter
• 4 asparagus, diced
• salt
• pepper

Instructions:

1. Steam the potatoes and once cooked, cool for 10 minutes
2. Mash the potatoes until silky in a large jug, before placing in the skim milk, garlic egg replacer with water and a pinch of cheese.
3. Stir throughly before adding the flour and mixing into a dough.
4. When the dough isn’t sticky, take it out of the jog and knead a little.
5. Seperate the mixture and roll some into a sausage.
6. Cut little pieces (knuckle size) of the dough and press down with your finger. Repeat until all the dough has been done.
7. Meanwhile boil some water with salt and place a few pieces of the gnocchi in at a time. It will rise to the top of the water when done. Repeat until all the gnocchi has been cooked.
8. In a seperate pan, simmer the butter until brown and steam the asparagus.
9. Once the asaparagus has nearly cooked, place the asaparagus in the butter and mix.
10. Add some gnocchi into the mixture, stirring to cover the gnocchi with butter.
11. Place on a plate and serve with some parmesan on top and season with cracked pepper.