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Gniocchi in the company of asparagus:)

Yesterday we celebrated. At the dinner gave gniocchi Italian potato dumplings with steamed asparagus. Noodles served by the two versions-for the Capital in tomato sauce with herbs de Provence and czosonkiem, and for myself in butter with sage. For this simple salad with tomato, cucumber, olives and lettuce with olive oil and tiramisu for dessert, on the basis of Italian cheese Ricote. It was yummy:)

Gniocchi with asparagus
in tomato sauce and sage butter

1 package ready-gniocchi can do home-cooked from the respective proportions of potatoes, flour and eggs, but I went the way of shortcuts

butter

dried sage

tinned tomatoes

few cloves of garlic

1 / 2 onion

herbs Provencal

basil

sol

pepper parmesan

piece of ham

lemon juice

beam of green asparagus

olive

Cook asparagus steamed for about 15-20 minutes-that were soft with crunchy preserved inside. I assume the pot metal basket for steaming and teaches asparagus by washing them before, and breakaway wooden parts and lower the lid. Serve them with a little lemon juice, seasoned with salt and pepper, and possibly several drops of olive oil. I even sprinkle their fried ham.

Boil water for noodles - cook them in a few minutes until soft. Drain. Prepare tomato sauce. Finely chop onions and garlic. Heat the oil in a pot, throw the onions, garlic part. Cook until it zezlocenia. Add the tomatoes from the can. Season to taste with salt, pepper and herbs. Add a little water eventually. Dus on low heat until thick mass uprising. Add a little Parmesan cheese to taste. Set aside. Dissolved in the pan a little butter, add the rest of the chopped garlic. When would it be nice average in San Diego, add the sage and the moments turn off the gas. Gniocchi cooked immediately add the drained half of the butter szalwiowego and tomato sauce. Gently reheat. I Serve immediately with steamed asparagus.