June 12, 2013

Semolina Gnocchi Stuffed With Asparagus

I'm feeling more than a little giddy this evening. Because Kitchen Vignettes is now on PBS! I'm so excited to join the amazing team of chefs, bloggers, and show hosts at PBS Food... and also blushing a little and getting a kick out of having my photo alongside such talent, especially since I'm not actually a chef but just a girl who loves cooking and eating (and happens to make weird videos with dancing vegetables and such). Over the coming months, I'll be sharing a whole bunch of new recipes I've got up my sleeve on a weekly basis. Please come on over, check it out, and say hello!

To start things off on the right foot with this new blog series, I wanted to share an asparagus recipe that I hope you'll try.

I first had semolina gnocchi (also called Gnocchi Alla Romana) at Shepherd's Pie in Rockport, Maine and then I saw the light. It reminded me a bit of the velvety cream of wheat porridge my mom used to make for me as a kid, one of my favourites. Well it turns out when you add a little butter, egg yolks, and parmesan, plain old cream of wheat takes on a whole new persona. Who knew? I sure didn't. I love potato gnocchi too, but I'm a sucker for easy one-casserole dishes and I'm now a semolina gnocchi convert. Stuffed with asparagus, mushroom, and cheese, this makes a hearty comfort dish that is great for rainy days like today. And it makes tasty leftovers the next day. Have it for breakfast, lunch, or supper. Or all three.

While I pine and yearn to have my own asparagus patch one day, I'm not quite there yet and so my friend Diane from Sleepy Hollow Rag Rugs kindly made a little cameo in my video, picking the basketful that you see. Thank you Diane! And what a joy it was to see those asparagus pop up out of the earth and snap away so juicily!

You can find the recipe for my gnocchi stuffed with asparagus on PBS Food. Please let me know in the comments below, what are your favourite asparagus recipes?

And now I'm going to go back to doing my happy dance to this song which I am a little obsessed with at the moment. Bonne nuit mes amis :-)


  1. Amazing video. In my fridge rest a little bit of asparagus. Now I know how I cook it.

  2. Tried this out last night, substituting polenta for semolina or corn meal. it took twice as long to cook but was delicious and a big hit with the others at the dinner party :-)

    Thanks, Aube!

    1. So thrilled to hear this! Yes, the polenta version is lovely as well. Thanks so much for letting me know, I love hearing back when people make my recipes :-)

  3. You know your projects stand out of the herd. There is something special about them. It seems to me all of them are really brilliant!

  4. Wonderful! :) nice nice! Thanks for sharing. :)

  5. These are my favorite cooking shows. They inspire me to take a calm relaxed approach to cooking. I've made a few of these recipes and I'm looking forward to trying many more, especially the cranberry orange brioche star. It Looks so delicious!