The unpredictable nature of spring — balmy one moment, frigid the next — makes us hanker for dishes that reflect the season’s maybe-maybe not feel.
And that was the inspiration for this dish, which blends one of the heartiest of winter pastas — potato gnocchi — with asparagus, a light vegetable that has come to represent one of surest signs of spring. We wanted protein, too, but nothing as heavy as meat, nor as light as beans or tofu. Shrimp, which pair so nicely with asparagus anyway, were the perfect choice.
You must login to view the full content on this page.
Or, use your linked account: