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 gnocchia
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
Heat olive oil in a large skillet over medium heat. Add the green garlic and sauté until translucent (about two minutes). Add the asparagus and sauté for three minutes. Add the mushrooms and chicken and sauté for another three minutes. Add the heavy cream and let the sauce simmer for five minutes, or until the cream begins to thicken.
Meanwhile, cook the gnocchi according to package directions. Drain them and toss in the sauce. Add the pine nuts, lemon juice, and basil. Season with salt and pepper, to taste.