Gnocchi with asparagus and mushrooms in a creamy garlic sauce

I've gotten quite a few requests for this recipe since I made it for a potluck a few months ago. It's super easy and one of those dishes that works any time of the year.

What you'll need:
2 large potatoes, boiled and mashed
1 egg
1-2 cups of flour (approx.)
1/4 teaspoon of salt
some asparagus
3 medium cloves of garlic, minced
1/2 cup of mushrooms, sliced
1/3 cup of water
2 tablespoons of sour cream or 3 tablespoons of yogurt
Pepper to taste
2 tablespoons of olive oil

Boil potatoes and mash. Once cooled, add egg and flour. work into a firm dough. Roll dough into long snakes and cut into 1/2 inch-1 inch pieces. Bring a pot of slightly salted water to a boil and drop dough into boiling water. The gnocchi will float when they're done. Place gnocchi in a bowl and set aside.

Heat one tablespoon of olive oil in a large pan or wok. Add garlic and mushrooms. Saute for a few minutes. Add 1/3 cup of water and asparagus. Cover pan. Once the asparagus is lightly steamed/cooked, add the yogurt or sour cream, stir. Toss gnocchi in the pan and let it continue to cook for a few more minutes until the flavors are blended.

In other news:  I am permanently back in Chicago. I am cheese mongering, freelancing and gardening at every opportunity. I've got quite the indoor garden going.

This is will be a pumpkin someday. It was in a pot with my avocado and secretly I hoped they would cross pollinate and I would get a pumpacado.

organic blue morning glories

I also have two types of potted tomatoes, some Italian hot peppers, lavender, climbing beans, lemon balm, basil, and stevia that I did not photograph yet. I want to start experimenting with herb jams, syrups and chutneys. Hopefully I will be better at posting the results of those experiments.

German Chamomile

Wheat Grass in a Glittery Gold Santa Boot