Spinach Gnocchi with Asparagus Cream

Name: Spinach Gnocchi with Asparagus Cream - Floriana O.
Ingredients: 1 kg of fine potatoes; 50 grams of spinach (you can also use frozen spinach); 300 grams of type '00' wheat flour; 500 grams of green asparagus; 150 grams of goat cheese; 20 grams of extra virgin olive oil; fresh thyme leaves; sea salt; freshly ground pepper.

Pasta/Pizza - Spinach Gnocchi with Asparagus Cream by Floriana O. - Recipia

For this month, we have prepared a delicious recipe, full of color and flavor: spinach gnocchi with asparagus cream. This dish is ideal for pasta lovers, having a perfect combination between the fluffy texture of the gnocchi and the delicate flavor of the asparagus cream. Let’s go through the steps together to create this tasty dish! We start by washing the potatoes well, making sure to scrub them carefully to remove all traces of dirt from the skin. Then, we place them in a large pot, covered with cold water, and boil them over medium heat for about 30 minutes. It is important to check their doneness by piercing them with a toothpick; if it goes in easily, the potatoes are ready. Meanwhile, we take care of the asparagus. We cut off the woody stems from the base and use a vegetable peeler to clean the stalks. We cut the tips of the asparagus into pieces about 5 cm long, and the stems into smaller pieces, about 3 cm. We bring a pot of water to a boil, add a pinch of salt and a few sprigs of fresh thyme, then add the stalks to boil for 10 minutes. After boiling, we drain them and blend them with a tablespoon of olive oil until we achieve a smooth cream. In a pan, we add the asparagus cream obtained, add grated cheese, and mix over low heat until the cheese melts completely. We season with salt and freshly ground pepper to taste. Now, we return to the spinach. We sauté it in a dry pan, without fats or water, until it wilts. Once it has cooled, we drain it and chop it finely. When the potatoes are boiled, we peel them and mash them using a potato masher. On a work surface, we place the potato puree, add flour, chopped spinach, and a pinch of salt. We knead the mixture well until we obtain a smooth and elastic dough. Then, we roll the dough into cylinders about 2 cm in diameter, which we cut into pieces 2-3 cm long. In a large pot, we bring water to a boil, add salt, and put the gnocchi to boil. When they float to the surface, we quickly drain them and transfer them to the pan with the asparagus sauce, where we let them sit for a few minutes to absorb the delicious flavors. Finally, we serve the gnocchi on plates, sprinkling grated parmesan on top for an extra touch of flavor. Enjoy your meal! This recipe is not just a feast for the taste buds but also a perfect way to bring greens to your table.