Collecting asparagus is no easy task but it is very rewarding. This royal vegetable is simply delicious even when cooked as gnocchi.
Ingredients for 4 people:
Asparagus gnocchi: 150 g canederli bread (old white bread cut into cubes), 200g white and green asparagus, 2 eggs, finely chopped parsley, some of the asparagus cooking juices, 1-2 tbs flour, some finely chopped onion, salt and pepper
Asparagus cream: 400g boiled asparagus, 1/8 L white wine, 1/8 L cream, some finely chopped onions, salt and pepper, chopped chives.
Preparation: Mix 2/3 of peeled and raw asparagus with the eggs. Finely chop the remaining asparagus (into cubes) and sear in a frying pan. Mix the ingredients, dress to your heart’s content and add flour and the cooking juices. Mix until you obtain a doughy mixture for canederli. Form the gnocchi between your palms and boil in salted water for around 10 minutes.
For the asparagus cream cook onions in white whine until fully absorbed, drizzle with asparagus cooking juice and let fully absorb. Add the cream and boil for another 5 minutes. Dress with chives before serving. If necessary, reduce with starch.
Alternatives: Serve asparagus gnocchi with shrimp. Clean the shrimps and brown in a frying pan. Drizzle with cream and serve.