Fried Gnocchi with Mushrooms & Asparagus

If my mother-in-law knew I was posting a recipe that called for PRE-MADE GNOCCHI she would have a fit. But since not everyone can make their own, this makes it a bit easier to enjoy a wonderful dish with a lot less work.

PAN FRIED GNOCCHI with MUSHROOMS AND ASPARAGUS

Source: Vegan Yum Yum

makes 1 good size meal or two smaller meals.

Ingredients: 

2 Tbs Olive Oil, give or take
1 9-oz Package Fresh Gnocchi
3-5 Fresh Morels, halved (or any mushroom you enjoy)
1/3 Cup Fresh Asparagus tips

1/4 Cup Roasted Red Pepper, diced
2-3 Canned Water-Packed Artichoke Hearts, sliced
1/8 tsp Salt, plus more for seasoning
Fresh Black Pepper

Directions:

Slice your morels in half and inspect them carefully for dirt and critters. Since morels are foraged for in the wild, they sometimes have surprises hiding inside. Just saying.

Heat a well-seasoned cast-iron skillet or non-stick pan over medium high heat. Add halved morels and a teaspoon or so of oil. Saute until golden brown, 2-3 minutes, adding a pinch of salt. Set aside.

Add the asparagus, roasted pepper, and artichoke hearts to the pan, with a teaspoon or so more oil if needed. Add 1/8 tsp salt to season. Saute for 2-3 minutes until tender and the artichoke hearts and ferns are beginning to color. Remove from pan and set aside.

Plate, adding the cooked morel mushrooms to the top before serving.