Ingredients
- 1/2 cup cashews
- 1 16oz package gnocchi
- salt and pepper to taste
- 1 bunch asparagus
- 1 lemon, sliced in half
- 3 tbsp oil, divided
- 4 cloves garlic
- 1/4 onion, diced
- 3/4 cup Ripple Half and Half
Directions
- Preheat the oven to 400. Add asparagus to a baking sheet and toss with 1 tbsp olive oil and a pinch each salt and pepper. Thinly slice 1/2 of the lemon, place on top of the asparagus and bake for 20-25 minutes.
- While the asparagus cooks, soak the cashews in hot water for 20 minutes.
- Following the package directions, cook the gnocchi, drain and set aside.
- In a large skillet, heat the remaining 2 tbsp of oil over medium heat and cook the garlic and onion until the onion is translucent, about 5-7 minutes then add to a high speed blender with the soaked cashews and half and half.
- Zest the remaining 1/2 lemon into the blender then add the juice being sure not to get any seeds into the blender. Blend on high until it is smooth and creamy. Taste and season with salt and pepper to your liking.
- Using the same pan, heat the butter over medium and add the frozen peas and gnocchi. Cook to thaw the peas and crisp the gnocchi a bit; about 3-5 minutes.
- Pour in the sauce and cook for another minute. Taste and season again to your liking.
- Transfer to a large serving dish and top with the asparagus and lemon slices.
