Gnocchetti with asparagus cream and bottarga. Traditional and Bimby recipe.
The dish of the day I’m about to present to you is very easy to make and will certainly amaze your guests.
Suitable for a classy dinner and connoisseurs, all accompanied by a good chilled white wine.
The strong flavor of asparagus blends perfectly with the salty taste of bottarga, all mixed around gnocchetti.
Asparagus is detoxifying and diuretic, rich in vitamins, minerals, and energetic substances, they have antioxidant properties and protect capillaries, they are mostly made of water and have few calories.

Thought for you:

Cost: Medium
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Boiling, Cooking with kitchen robot
Cuisine: Italian
Seasonality: Spring, Easter

332.23 Kcal

calories per serving

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Energy 332.23 (Kcal)
Carbohydrates 26.68 (g) of which sugars 3.58 (g)
Proteins 11.76 (g)
Fat 20.69 (g) of which saturated 7.94 (g)of which unsaturated 3.65 (g)
Fibers 3.35 (g)
Sodium 651.39 (mg)

Indicative values for a portion of 325 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

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2 tbsps extra virgin olive oil
2 pinches pepper
1.5 oz Parmigiano Reggiano DOP
1.75 oz shallot
10.5 oz asparagus (weighed already cleaned)
to taste salt
2 tbsps soft cheese spread (light)
2 oz bottarga
1.1 lbs potato gnocchetti

Gnocchetti with asparagus cream and bottarga

Tools

Pan
– I use Bimby
Pot
Slotted spoon
Immersion blender I use Bimby
Knife

Preparation: Gnocchetti with Asparagus Cream and Bottarga

Traditional recipe

Wash the asparagus, remove the woody part, and cut the rest into 1-inch pieces.
Peel the shallot and chop it into pieces, transfer it to a pan, and with the oil, let it infuse for a few minutes.
Then add the chopped asparagus, salt, and pepper and sauté for 5 minutes with the lid on. If they are still hard, add a glass of water and continue cooking.
Once cooked, transfer them to a glass bowl with the Parmigiano and soft cheese spread, and blend with an immersion blender.
Meanwhile, bring plenty of salted water to a boil in a large pot and cook the gnocchetti. Once they float, scoop them out with a slotted spoon and transfer them to the pan with the sauce.
Mix the gnocchetti gently with the asparagus cream, serve on plates, and add sliced bottarga, season with a pinch of pepper and a drizzle of extra virgin olive oil.
For this recipe, I used the pan set
Tognana Stone&Wood Set 3 pans, Aluminum, I highly recommend them
Put the Parmigiano Reggiano in the bowl and grate: 10 sec./speed 10. Transfer to a bowl and set aside.
Place the shallot in the bowl and chop: 3 sec./speed 6. Gather at the bottom with the spatula.
Add the extra virgin olive oil and infuse: 3 min./248°F/speed 1.
Add the asparagus, salt, and pepper, cook: 20 min./212°F/speed 1. With the basket on top
Add the soft cheese spread and grated Parmigiano Reggiano to the bowl, blend: 40 sec./speed 8. Transfer the asparagus cream to a pan.
Meanwhile, bring plenty of salted water to a boil in a large pot and cook the gnocchetti. Once they float, scoop them out with a slotted spoon and transfer them to the pan with the sauce.
Mix the gnocchetti gently with the asparagus cream, serve on plates, and add sliced bottarga, season with a pinch of pepper and a drizzle of extra virgin olive oil.