[stanz]

Thanks for the Carlo original. You're a poet and I didn't know it!

[carlo3b]

Potato Gnocchi with Asparagus in Mint Pesto

• 1 lb potato gnocchi (I know you have a recipe for these, but if you want a new one I'll post it)
• Bunch of asparagus (about 30)
• 3/4 cup Garden Basil Mint Pesto (see below)
• 1 red onion, sliced in thin half moons
• 2 tsp olive oil
• 1/4 cups white wine
• 1/4 teaspoon salt
• fresh black pepper
• 4 plum tomatoes diced

1) Boil the gnocchi in a big pot just until it floats to the top, drain and rinse with cold water (to prevent sticking).
Meanwhile, cut the asparagus about 2 inches from the tip and set aside.
2) Heat the olive oil on medium heat in your largest non stick pan, when hot add the onions and sauté two minutes.
3) Add asparagus and sauté 2 minutes, add garlic salt and fresh pepper to taste, and sauté 2 minutes.
4) Blend in the white wine and turn heat up, sauté veggies for 2 minutes more.
5) Now, add the gnocchi and toss around with the veggies, coating everything with pesto, cooking only a minute more.
Serve in dinner bowls, topped with the diced tomatoes.

Garden Basil Mint Pesto

• 2 cups basil leaves
• 1 cup fresh mint leaves
• 1/2 cup walnut halves
• 2 cloves garlic
• 1/4 cup olive oil
• 2 teaspoons lemon juice
• 1/4 cup nutritional yeast flakes
  1/4 teaspoon salt

1) Roast the walnuts on a baking sheet in a conventional oven for 10 minutes or a toaster oven for 5 minutes, either way, turn once.
2) Combine the basil mint and oil in a blender until smooth.
3) Add the toasted walnuts and garlic and blend until pureed.
4) Add the lemon juice, nutritional yeast and salt and blend once more.
It's now ready to be used or stored in the fridge in an air tight container.