The GNOCCHI WITH ASPARAGUS CREAM are a delicate, enveloping spring first course, perfect for showcasing one of the season’s most loved vegetables. The softness of potato gnocchi combines with a velvety asparagus cream of bright green color and a fresh, slightly aromatic flavor, creating a balanced and refined dish.
The asparagus, the protagonist of the recipe, is gently cooked and then blended together with cream until you obtain a smooth and silky cream that coats the gnocchi evenly. Their sweet, vegetal flavor is enriched by a light onion sauté and a final stirring in of Parmesan, which gives creaminess and a pleasant savory note.
To make the dish even more harmonious, the asparagus tips are lightly sautéed in a pan, giving texture and an elegant decorative touch. The result is a simple but very refined first course, able to bring all the scents of spring to the table.
Perfect for a light lunch or a seasonal menu, the gnocchi with asparagus cream can be enhanced with crispy speck, pancetta, or a sprinkle of aged cheese for a more pronounced taste.
A creamy, fragrant dish that wins you over with its simplicity and the harmony of its flavors.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.2 lbs red potatoes
- 2 cups all-purpose flour ("00" type)
- to taste salt
- 11 oz asparagus (about 2/3 lb)
- Half yellow onion
- 1 cup cooking cream (or fresh cream)
- extra virgin olive oil
- to taste salt
- to taste black pepper
- 1.4 oz grated Parmesan
Tools
- 2 Pots
- 1 Pan
- 1 Bowl
- 1 Food processor
- 1 Work surface
Steps
The preparation of GNOCCHI WITH ASPARAGUS CREAM is very easy and accessible to everyone.
Wash the potatoes, put them in a pot and boil them with the skin on in plenty of salted water for about 30 minutes. As soon as they are cooked, peel them, pass them through a potato ricer and collect them in a bowl or on a work surface.
Let them cool slightly, season with salt and add the flour. Knead until you obtain a homogeneous and compact dough. On a lightly floured work surface, form ropes about the thickness of a finger and cut them into pieces about 3/4 inch in size.
Pass the gnocchi over a gnocchi board or the back of a fork to give them slight ridges, or leave them smooth.
Place the gnocchi on a floured tray or on a tea towel. Do not let them rest too long before boiling; otherwise they will become too soft.
Wash the asparagus, remove the tougher end of the stalk and cut off the tips, keeping them aside. Slice the remaining stems into rounds.
In a pan, sauté the chopped onion with the extra virgin olive oil. Add the asparagus stems, season lightly with salt and cook for about 10 minutes, adding a little water if necessary.
Transfer the asparagus to a blender, add the cream and blend everything until you obtain a smooth, velvety cream.Cut the reserved asparagus tips in half and sauté them in a pan with a drizzle of oil for 5 minutes.
Bring a pot of salted water to a boil and cook the gnocchi. When they float to the surface, drain them.
Pour the asparagus cream into the pan, add the gnocchi with a little of the cooking water. Add the Parmesan, a grind of black pepper and gently toss together.
Plate the gnocchi with asparagus cream and finish with the sautéed asparagus tips and a sprinkle of Parmesan.
Variation without cream
For a lighter version, replace the cream with cream cheese or fresh ricotta.
