Lemon Asparagus Gnocchi Recipe | Wisconsin Cheese

Ingredients

• 1 pound gnocchi (store-bought or homemade)
• 6 tablespoons butter, cubed and divided
• 2 tablespoons olive oil
• 1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
• 1 package (8 ounces) sliced baby portobello mushrooms
• 1 small red onion, halved and thinly sliced
• 2 garlic cloves, minced
• Zest and juice of 1 medium lemon
• 6 ounces Wood River Creamery® Cheddar Gruyere cheese, shredded (1 1/2 cups)
• 1/4 cup coarsely chopped fresh parsley
• Salt and pepper to taste
• Additional Wood River Creamery® Cheddar Gruyere cheese, shaved
• Additional lemon zest