Asparagus Gnocchi with Burrata Cream and Pancetta

Asparagus gnocchi with burrata cream and pancetta is a rich and flavorful dish that combines the delicacy of asparagus with the creaminess of burrata and the crispiness of pancetta. Here’s how to prepare it.

Ingredients

• 500 g of fresh asparagus
• 1 kg of starchy potatoes
• 200-250 g of type 00 flour (the quantity can vary based on the potatoes’ absorption)
• 1 egg (optional)
• Salt to taste
• Nutmeg (optional)
• 200 g of burrata cheese
• 150 g of cubed smoked pancetta
• Extra virgin olive oil
• Black pepper to taste
• Grated Parmesan cheese for garnishing

Preparation

1. Start by boiling the potatoes with their skin on in lightly salted water until they are soft. Meanwhile, clean the asparagus by removing the hardest part of the stem, then cook them in salted boiling water for about 5-7 minutes until they are tender.
2. Drain the asparagus, reserving some of the cooking water, and blend them with an immersion blender, adding a little of their own water until you obtain a smooth cream.
3. Drain and peel the potatoes, then pass them while still hot through a potato ricer collecting them in a large bowl.
4. Make a well in the center of the mashed potatoes and add the asparagus cream, the egg, a pinch of salt, and nutmeg. Start kneading by gradually adding the flour until you get a homogeneous and not too sticky dough.
5. On a floured surface, take a portion of dough and roll it with your hands to form cylinders about 2 cm in diameter. Cut the cylinders into pieces about 2 cm long and give each piece the classic gnocchi shape by rolling them on a fork or on a gnocchi board.
6. In a large skillet, brown the pancetta without adding any fats until it becomes crispy. Drain on paper towels and set aside.
7. Boil the gnocchi in salted boiling water, and as soon as they float to the surface, remove them with a slotted spoon, transferring them directly into the pan with the crispy pancetta. Add a ladle of the gnocchi cooking water to mix well.
8. Take the burrata out of its whey and blend it with an immersion blender until it becomes a soft cream.
9. Plate the gnocchi with a spoonful of burrata cream on top, add the crispy pancetta, a grind of black pepper, and garnish with Parmesan flakes.

Curiosity

Originally, gnocchi were made with just flour and water and were called “malfatti” or “strozzapreti.” The addition of potatoes in the recipe is a later variation that has given life to the gnocchi as we know them today. The combination of asparagus and burrata is an example of contemporary Italian cuisine that loves to play with contrasts in texture and flavors.