Gnocchi with Asparagus and robiola sauce
Truffle Stuffed Potato Gnocchi
INGREDIENTS
1 package of Patarò gnocchi stuffed with truffle
7oz of green asparagus
3oz of robiola
1/4 cup milk
1 shallot
- clover sprouts
salt and pepper
- olive oil EVO
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PREPARATION:
Clean the asparagus and cut them into slices, leaving the tips intact.
Peel and chop the shallot, let it wilt in a saucepan with 2 tablespoons of oil.
Join the stems of asparagus and cover with half a cup of water. Add salt and cook for 10-12 minutes at medium heat.
Blend to obtain a smooth cream.
Apart from softening the robiola con poco latte caldo, season with 1-2 tablespoons of oil, salt and pepper.
Scald the asparagus tips cut in half salted boiling water.
Boil the gnocchi in the same water for 2 minutes and season them with asparagus sauce.
Place in plates and season with drops of robiola sauce. Sprinkle with some clover sprouts and ending with a drop of olive oil EVO.
Suggested Occasions:
Who said you can only get gnocchi in a restaurant? Your family will think you ordered from your favorite Italian Restaurant.
Serves about 2
