This is our 300th post on Vegetarian & Cooking! It's amazing we've had so many posts in just over a year. Check out some of our earlier posts and look for lots more in the future!
I love grilling, but usually when I think of grilled food, grapefruit, asparagus and gnocchi are not the first three things that come to mind. But I found this recipe from A Spicy Perspective that combines all three and the grill. It turns out the grill is a good way to make lots of foods. This was also a great way to get both a fruit and a vegetable into a single meal. This would also be good to impress people with because all the colors make the dish look good.
-1 asparagus bunch
-1 box potato gnocchi
-1 Tbsp olive oil
-1 Tbsp butter
-1 Tbsp flour
-1/4 cup heavy cream
-1 cup vegetable stock
-Salt and pepper
-Chives for garnish
|Cut the grapefruit into 8ths.|
|Slice the ends off the asparagus.|
|Coat both in oil and salt.|
|Melt the flour, butter, and cream in a pan over medium heat.|
|Add the vegetable stock.|
We used a burner on the grill and it got pretty hot.
Remove from heat and set aside.
|Cook the gnocchi according to package directions.|
This took about the same amount of time to cook as the
grapefruit and asparagus did, so if you start them about
the same time they should be ready to serve together.
|Grill the grapefruit for about 2-3 minutes on each side.|
|The asparagus takes about the same amount of time.|
It was a little difficult to turn over without it
falling through the grates.
|Add the gnocchi to the roux and coat.|
|Put everything on one plate.|
Add salt, pepper, and green onions to the gnocchi.
|Eat by mixing everything together in one delicious bite.|
|Or squeeze the grapefruit over the pasta.|