Gnocchi di asparagi con burrata e guanciale
Gnocchi di asparagi con burrata e guanciale

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, gnocchi di asparagi con burrata e guanciale. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook gnocchi di asparagi con burrata e guanciale using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Gnocchi di asparagi con burrata e guanciale:
  1. Get Asparagus Gnocchi
  2. Make ready 400 g Asparagus
  3. Get 300 g Semolina Flour
  4. Take 100 ml Water
  5. Take Burrata Cream
  6. Make ready 80 g Burrata
  7. Make ready 80 g Parmigiano
  8. Make ready 80 ml Milk
  9. Prepare 1 Egg
  10. Make ready Salt
  11. Prepare Pepper
  12. Prepare 80 g Guanciale

Non mi resta che cercare di portare il sole a tavola con questi gnocchi di patate conditi con asparagi selvatici, guanciale croccante e una nota di menta. PREPARAZIONE: Affettiamo grossolanamente Le mezze maniche guanciale e asparagi sono un piatto veloce da fare ma che a tavola dà enorme soddisfazione. Questa ricetta è una delle tante variazioni della pasta con gli asparagi ma vale assolutamente provarla. La cremosità di questi ortaggi unita alla croccantezza e al sapore eccezionale del guanciale, rendono questo primo piatto amabile e speciale, che entrerà di certo nella lista.

Instructions to make Gnocchi di asparagi con burrata e guanciale:
  1. To prepare the asparagus gnocchi with burrata cream and guanciale, First wash the asparagus, then cut away the white part at the base and peel the stem to eliminate the most fibrous part.Cut the tips that will be used to season the gnocchi.
  2. Boil the asparagus, in salted water for 15 minutes, until they are soft. Halfway through cooking also add the tips that require less time. Drain the cooked asparagus well, set aside the tips and transfer the stems to a bowl. Blend them with the immersion mixer, you will need to obtain a cream. Incorporate semolina and start kneading.
  3. Pour the water a little at a time and continue to knead by hand until a compact and uniform dough is obtained. Gradually adjust whether to add more water or use less.
  4. Remove 25g pieces and roll them to create a 10 loaf. Cut 3 cm pieces and with your hands formed 12 gnocchi
  5. Place the gnocchi on a cut, sprinkle with the semolina, cover them with a cloth and let them rest for 30 minutes. Now take care of the dressing: in a bowl pour the egg, the grated cheese, season with salt, pepper. - - Mix with a whisk or fork to obtain a homogeneous mixture. Now place the burrata in a bowl and blend it with the immersion mixer. - Stir in the egg mixture, add the milk and blend again.
  6. You will get a smooth cream without lumps. In the meantime, place a pan full of salty water on the fire and bring to the boil, it will be used for cooking the gnocchi. Cut the bacon into strips and pour it into a hot pan and brown it for a few minutes.
  7. In the meantime, cook the gnocchi and drain them in the sauce as they rise to the surface. Sauté in a pan for a few seconds to flavor. - - Turn off the heat and also add the burrata mixture and the asparagus tips kept aside mix and serve the asparagus gnocchi with burrata cream and guanciale immediately.

Gnocchi di patate al timo con crema di asparagi e guanciale. Lessa gli gnocchi, e mentre attendi che vengano a galla, aggiungi un po' di acqua di cottura per rendere il pesto più cremoso; scola gli gnocchi e versali direttamente in padella nel condimento. Amalgama bene, unisci il guanciale, mescola un'ultima volta e impiatta. Aggiungi in ogni piatto qualche cucchiaino di burrata qua e là, guarnisci con del basilico fresco e servi immediatamente. See recipes for Gnocchi di asparagi con burrata e guanciale too.

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