Gnocchi with white asparagus and spinach

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the gnocchi, wash the potatoes and cook them covered in water for about 25 minutes. Drain, quench briefly and peel. Press the hot potatoes through a potato ricer or mash them with a potato masher into puree.

2. 2

   Season with salt, pepper and nutmeg. Stir in semolina immediately. Leave to cool a little. Stir in starch and egg yolk. Let cool off.

3. 3

   In the meantime, wash and peel the asparagus and cut off the woody ends. Cut the asparagus diagonally into slices about 1⁄2 cm thick. Peel and finely dice the shallot. Wash spinach and shake dry.

4. 4

   Form gnocchi dough into rolls (approx. 2 cm Ø) on a little flour. Cut into pieces of approx. 2 cm width and press in slightly on one side with a fork. Cook in portions in plenty of boiling salted water at low to medium heat for 2-4 minutes (do not boil!) until they float on the surface.

5. 5

   Lift out the gnocchi and drain well.

6. 6

   Roughly chop the nuts. Heat 4 tablespoons of butter in a large frying pan. Sauté the nuts in it. Add the gnocchi and fry them for about 5 minutes, turning them until golden brown. Heat 1 tbsp. butter in another pan.

7. 7

   Fry the asparagus and shallots for about 3 minutes, turning them over. Add the spinach and let it collapse. Season with salt, pepper and nutmeg. Grate parmesan. Mix asparagus and spinach into the gnocchi and season again.

8. 8

   Do everything. Sprinkle with parmesan.

Nutrition Facts

KCAL
650 kcal

CARBS
55 g

FATS
39 g

PROTEINS
19 g