Steps

• Wash the strawberries, dry them, remove the stems, and cut them into pieces. Place them in the immersion blender and blend well to get a smooth and homogeneous puree.

  In a bowl, measure the flour, then add the pureed strawberries and knead well until you get a smooth and homogeneous dough. Cut a portion of the dough, form a log about three-quarters of an inch thick, then slice it into small cylinders. If you like, you can shape the gnocchi by rolling them over the tines of a fork or a gnocchi board.

• Clean the asparagus following the procedure you find HERE. Wash them gently, cut them roughly to the same length, and cook them in an asparagus pot leaving the tips out for 15/20 minutes. I let them steam in the vegetable steamer with a little water in the pot below for 10/12 minutes.

  As soon as the asparagus is cooked, cut them into small pieces, keeping some tips whole aside to decorate the dish, and sauté the stems in a low-sided casserole or pan with two tablespoons of extra virgin olive oil. Transfer only the asparagus stems to the immersion blender cup and start blending. If needed, if the cream is too thick, add a bit of pasta cooking water or filtered water where the asparagus was cooked. Transfer the cream to the pan and adjust the salt.

• Boil the gnocchi in plenty of salted water for a few minutes: they will be ready as soon as they float to the surface. Drain them with a slotted spoon and transfer them directly into the casserole with the asparagus cream. Mix well. Distribute the stracciatella on the plates, add the gnocchi, and decorate with the reserved asparagus tips (and crumbled bacon if you used it).

  Serve immediately.