How To Make Gnocchi with Spring Asparagus, Oyster Mushrooms, & Roasted Chicken - Best Recipe | Charl
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Ingredients
- 3 Tbs. extra-virgin olive oil, preferably Olinda
- 2 Tbs. finely chopped green garlic (if unavailable substitute shallots)
- 3 cups 2-inch slices asparagus (about 1 lb.)
- 2 cups sliced Mepkin Abbey Oyster mushrooms (about 8 oz.)
- 1 cup shredded roasted local pastured chicken, preferably Fili-West or Keegan-Filion
- 1 cup heavy cream
- 1 lb. Rio Bertolini’s ricotta gnocchi
- 1/4 cup toasted pine nuts
- 2 tsp. fresh lemon juice
- 4 Tbs. thinly sliced basil
- Sea salt to taste, preferably Bulls Bay
- Ground black pepper, to taste
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