Gnocchi with Asparagus Cream

Gnocchi with asparagus cream is a delightful spring dish, perfect for enjoying the delicate flavor of asparagus combined with the soft texture of gnocchi. Here is how to prepare them.

Ingredients

• 1 kg of potato gnocchi (ready-made or homemade)
• 500 g of fresh asparagus
• 1 clove of garlic
• 200 ml of cooking cream
• 30 g of butter
• grated Parmesan cheese to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. First, clean the asparagus: remove the woody end part and wash the rest under running water. Cut the tips and set them aside, then chop the stems into pieces.
2. In a pan, sauté a clove of garlic in extra virgin olive oil and add the asparagus stems. Let them cook for a few minutes, then add a little water and let cook over medium-low heat until they are soft.
3. Once cooked, remove the garlic and transfer the asparagus to a blender or use an immersion mixer to create a cream. Add the cream and blend until you get a soft and homogeneous texture. Season with salt and pepper, then put the cream back into the pan.
4. Meanwhile, bring a pot of salted water to a boil and cook the gnocchi. When they float to the surface, they are ready to be drained.
5. In another pan, melt the butter and sauté the asparagus tips for a few minutes, until they are cooked but still crunchy. Add a little salt.
6. Add the drained gnocchi directly into the pan with the asparagus cream, turn on the heat and gently mix everything together.
7. Serve the gnocchi in deep plates, garnishing with the sautéed asparagus tips and a sprinkling of grated Parmesan.

Curiosity

Asparagus is highly appreciated in cooking for its refined taste and diuretic properties. Originating from Asia Minor, they were already known to the Egyptians and Greeks. The Italian culinary tradition has embraced them in various ways, and asparagus cream is just one of the delicate uses of this versatile vegetable.

Enjoy your meal!