Stuffed gnocchi with asparagus cream: a burst of creamy flavor with asparagus.
In shape and taste, in this version, the classic potato gnocchi turn into something original.
A stunning first course to impress your guests
The cheese-stuffed gnocchi with asparagus cream are a truly special first course, combining the soft and delicate texture of the gnocchi with a stringy and flavorful filling, all wrapped in a creamy asparagus sauce. A burst of flavor that will conquer even the most demanding palates.
This dish is perfect for a family lunch or a dinner with friends, but also for a special occasion. It is relatively easy to prepare, but the result is really spectacular.
A perfect blend of flavors and textures
The cheese-stuffed gnocchi are made with a dough based on potatoes, flour, eggs, cheese, and saffron. The filling, on the other hand, can be prepared with ricotta, mozzarella, parmesan, and other cheeses as desired. I used taleggio. The asparagus cream, finally, is made with fresh asparagus, oil, white wine, cream, and a pinch of nutmeg.
The gnocchi are then cooked in boiling water and seasoned with the asparagus cream. They can be garnished with additional grated cheese, black pepper, and a few tips of fresh asparagus.
A rich and nutritious dish
The stuffed gnocchi with asparagus cream are a rich and nutritious dish. They are a good source of carbohydrates, proteins, and calcium. Asparagus also provides important vitamins and minerals for our body.
They are a truly special dish that will conquer all your guests. They are easy to prepare and the result is really spectacular. A perfect idea for a family lunch or a dinner with friends.
Here are some more recipes with asparagus:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: Spring
- Energy 323.82 (Kcal)
- Carbohydrates 34.45 (g) of which sugars 3.52 (g)
- Proteins 10.68 (g)
- Fat 16.28 (g) of which saturated 4.95 (g)of which unsaturated 0.43 (g)
- Fibers 2.60 (g)
- Sodium 559.41 (mg)
Indicative values for a portion of 169 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for stuffed gnocchi with asparagus cream
- 10.5 oz potatoes
- 1 cup all-purpose flour
- 1 egg
- 1 packet saffron
- 2/3 cup cooking cream
- 15 asparagus
- 1 shallot
- 1 tbsp chopped parsley
- 1/4 cup dry white wine
- to taste nutmeg
- to taste salt
- to taste Parmigiano Reggiano DOP (grated)
- 1 tbsp extra virgin olive oil
- 3.5 oz Taleggio cheese
Tools
- Potato Masher Cook Case By Omac Quick Potato Masher, Steel
- Frying Pan Cook Case By Omac Quick Potato Masher, Steel
- Kitchen Scale ACCUWEIGHT Digital Kitchen Scale Electronic Food Scale with Stainless Steel Platform for Weighing Food, High Precision from 1g to 5kg
Preparation of stuffed gnocchi with asparagus cream
Start by dissolving the saffron in a little hot water. Boil the potatoes for about 30 minutes from when the water boils. Drain them, peel them, and mash them with the potato masher, place them in a bowl, and let them cool.
Once cool, add the flour, egg, and saffron, add the salt and work until you get a homogeneous and elastic dough. Shape many round gnocchi, about the size of a walnut, make a small indentation in the center to insert the filling and set aside
Clean the asparagus, remove the end of the stalk, cut them into pieces, leaving the tips aside, which we will cook for a few minutes in a little oil, to use them for garnish. In a pan with a bit of oil, place the shallot, chopped parsley, and stalks, season with salt, let it flavor, and slowly add the wine letting it evaporate.
When the asparagus are tender, blend everything and put the obtained cream in a saucepan, in which you will add the cream, a little nutmeg, and a few pieces of taleggio
Cut the taleggio into cubes and put a piece inside the gnocchi, close them gently, being careful not to break them
Boil the gnocchi in plenty of slightly salted boiling water, drain them, and toss them in the pan with the asparagus cream. Plate them garnishing with the tips and a sprinkle of parmesan
Tips for preparing stuffed gnocchi with asparagus cream
To prepare the cheese-stuffed gnocchi with asparagus cream, it is important to use fresh and quality ingredients. It is possible to prepare the gnocchi and asparagus cream in advance and store them in the refrigerator for a couple of days.
FAQ
Are there variations of the stuffed gnocchi with asparagus cream?
There are different variations of this recipe. Instead of asparagus, you can use other seasonal vegetables, such as broccoli, mushrooms, or artichokes. You can also add cured meats to the filling, such as speck or cooked ham.
