Recipe for Egg Gnocchi with Asparagus
Egg Gnocchi with Asparagus is a refined first course, enriched by the contrast between the softness of the gnocchi and the intensity of the asparagus. Made with flour, eggs, butter and seasoned with asparagus tips, double concentrated tomato paste and nutmeg, it's a perfect option for a special lunch.
Instructions
- In a large pot, melt 100 g of butter cut into pieces in 250 ml of water over medium heat with a pinch of salt.
- As soon as the butter is completely melted, pour all the flour in at once, stirring vigorously with a wooden spoon to avoid lumps.
- Continue stirring until you have a homogeneous dough and let it dry for a few minutes, until it starts to come off the sides of the pot.
- Add the tomato paste and mix until you get a uniform color, then turn off the heat.
- Incorporate the eggs one at a time, making sure each one is well absorbed before adding the next.
- Fill a pastry bag with a smooth tip with the dough and form the gnocchi directly in the boiling salted water, cutting the dough to the desired length.
- Drain the gnocchi as soon as they come to the surface and sauté them in a pan with the remaining 50 g of butter, the boiled asparagus tips, and a pinch of nutmeg.
Notes
To add a crunchy touch, sprinkle the gnocchi with some chopped toasted almonds before serving. This will add a crunchy texture and a slightly toasted flavor that pairs perfectly with the asparagus and nutmeg.