Yes, you got it right, they are asparagus gnocchi without potatoes and they are so good, delicate, and easy to make.
They are very simple to prepare; you won’t find potatoes. I already had boiled asparagus, so the weight you see among the ingredients refers to the cooked product.
With this recipe, you can range; you can use durum wheat flour or alternatively all-purpose flour, and for those with glucose problems, they should use oat flour. The weight of the flour shouldn’t change; it must always be the same, logically it changes if the asparagus turns out to be more watery.
I’ll be honest, I made them with oat flour for the whole family, and they appreciated them. It must be said that not everyone likes oat flour, but I repeat, you can substitute it with all-purpose flour.
Why organic oat flour? Naturally, oat flour does not contain gluten, making them suitable for those who suffer from celiac disease or intolerance to gluten proteins.
With butter and sage dressing, I added some asparagus tips, but here too, use the dressing you like best. You can opt for a tomato and basil sauce.
I already had cooked asparagus; however, I will still include the procedure in the recipe for cleaning and cooking asparagus.
You can also use frozen asparagus after blanching them, of course.
The asparagus is an excellent and delicious spring ingredient, it’s always a shame not to find them on the counter when their season ends.
I used asparagus bought at km 0, and fortunately, I live in an area where asparagus cultivation is present, but if you live surrounded by nature, you can prepare the dish using wild asparagus.
You can find them in uncultivated places, in uncleaned vineyards, or at the roadsides along with other herbs; they are easily recognizable by their tall tip.
Asparagus is a plant rich in vitamins and very versatile in the kitchen, usable in pasta dishes or risottos, but not only.
As with all things, one must not overdo it, but a little dish can be made.
Obviously, you need to pair it with a nice plate of vegetables and a protein to balance a complete meal.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring
- Energy 391.88 (Kcal)
- Carbohydrates 69.01 (g) of which sugars 2.60 (g)
- Proteins 14.21 (g)
- Fat 7.17 (g) of which saturated 1.49 (g)of which unsaturated 5.64 (g)
- Fibers 9.15 (g)
- Sodium 517.50 (mg)
Indicative values for a portion of 175 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 Asparagus Gnocchi without Potatoes
- 10.5 oz asparagus (weight when cooked)
- 3 1/3 cups oat flour (or durum wheat or all-purpose flour)
- 1 to taste salt
Tools
- Pot
- Mixer
- Gnocchi Board
- Pastry Board
- Food Scales
Steps for Asparagus Gnocchi without Potatoes
Trim the asparagus by removing the harder white part of the stalks.
Peel with a peeler from the top to the bottom of the stalks to remove the fibrous part. You can also cut the harder stalks and work on the more valuable part of the asparagus.
Peel them with the peeler (do not touch the tips).
Boil the asparagus in salted boiling water for 10 minutes, drain them and let them cool.
Cut a few tips to use for plating.
Blend the stalks and set the tips aside.
By obtaining a puree, taste and add a little salt if necessary.
In a bowl, work the puree with the flour.
Transfer the dough to the pastry board, add all the flour, and knead until you get a dough with a firm, elastic, and not sticky consistency.
(If needed, add a little more flour, it all depends on the moisture of the asparagus).
From the obtained dough, make cords about 0.4 inches thick and cut them into pieces about 0.4 inches long.
Run each piece over the special tool to make gnocchi ridges or use the tines of a fork.
(As with potato ones, cook them in salted water; they will be ready when they return to the surface).
The asparagus gnocchi without potatoes are ready to be cooked and seasoned as you prefer!
Enjoy your meal.
Notes and Curiosities
The asparagus is a true icon of spring in Friuli Venezia Giulia, where it grows and blooms from the end of March to the end of May, with some variations due to climatic conditions. In this region, white, green, and purple asparagus are cultivated, but it is the white that dominates the scene.
The asparagus is a true icon of spring in Friuli Venezia Giulia, where it grows and blooms from the end of March to the end of May, with some variations due to climatic conditions. In this region, white, green, and purple asparagus are cultivated, but it is the white that dominates the scene.
Advice
Don’t throw away the asparagus cooking water! Why? Because the gnocchi can be boiled in the asparagus cooking water, just keep it aside and lightly salt it before boiling; in this way, the gnocchi will be more flavorful.
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FAQ (Questions and Answers)
How can I season them?
Butter and sage are the best or prepare a kind of béchamel. Heat the milk in a small saucepan. In another pan, melt butter and flour. Once the mixture detaches from the walls, pour in the milk and continue to stir over medium heat until the mixture thickens. At this point, gradually sprinkle in the Parmesan while continuing to stir. Adjust the salt, ready to season the asparagus gnocchi.
