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Gnocchi with asparagus: recipe from choosers

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Published on Apr 07, 2020

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What you are cooking today in the program TV2000 much later in the morning? The 11 is a time which is definitely good for what you bring to the table, and today, the friends of the program Tv2000, what passes the monastery, they decided to suggest the recipe of the gnocchi with asparagus di Paola.

Let's see together how to prepare this excellent first course?

Ingredients:
370 g Potatoes
100 gr Flour
60 g Pecorino cheese
1 Egg
Salt and Pepper
70 gr Cheese fresh
40 gr Milk
80 gr Butter
2 leaves Sage
1 sprig Thyme limonato
1 sprig Rosemary

Preparation, here's how you cook these dumplings!
Peel the potatoes and cook in boiling salted water for about 20 minutes. Adjust the time depending on the size; the potatoes should be soft so that it can be reduced to a puree.
Clean the asparagus stalks raschiandoli so as to delete the parts leathery. Wash them with cold water and then cook in the steam for about 6 minutes, or boil.
Prepare the aromatic butter: put the butter in a bowl and let it soften. In the meantime, finely chop the sage with the thyme, lemon and rosemary. Add the chopped butter, mix well and keep aside.
Reduce the potatoes are still warm, puree using a potato masher or simply with the tines of a fork. Add the grated pecorino, the flour and the egg. Season with salt and pepper then mix the ingredients to obtain a homogeneous paste.
Take a handful of dough at a time and knead on the floured board so as to obtain a bead with a diameter of about 2 cm. Cut the gnocchi with a length of about 2 cm and place on a floured board. Continue until you finish the dough.
Place the seasoned butter in a large non-stick pot; separate the asparagus stalks from the tips. Brown tips in butter with stems, chopped, more or less roughly, according to your taste.
In the meantime, put the cheese cut in pieces in a saucepan with the milk; let it melt, keeping the heat to low and, stirring only at the end, in a horizontal direction (not circular) to prevent wires or a pie. If you want to make the fondue even more in a creamy blend with an immersion blender.
Toss the gnocchi in boiling salted water; when they come, wait for a minute, then prelevateli with a slotted spoon and sauté in the pan with the asparagus and herb butter.
Arrange the gnocchi on plates and drizzle with the fondue.

( RECIPE AND PHOTO FROM THE FB PAGE OF WHAT PASSES THE CONVENT)

The article Gnocchi with asparagus: recipe from what passes the monastery comes from the Latest News Flash.

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