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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, gnocchi di asparagi con burrata e guanciale. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Gnocchi di asparagi con burrata e guanciale is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Gnocchi di asparagi con burrata e guanciale is something that I have loved my entire life. They’re nice and they look fantastic.

Servite gli gnocchi ben caldi, con granella di pistacchi e listarelle di guanciale croccanti! Trofie con crema DI asparagi e gorgonzola - cucinandomelagodo. Prendi la burrata di Andria IGP, elimina il laccetto che la tiene stretta e tagliala a fettine, prima in un senso e poi nell'altro. Amalgama bene, unisci il guanciale, mescola un'ultima volta e impiatta.

To get started with this particular recipe, we have to first prepare a few components. You can have 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. Take Asparagus Gnocchi
  2. Get 400 g Asparagus
  3. Prepare 300 g Semolina Flour
  4. Get 100 ml Water
  5. Prepare Burrata Cream
  6. Take 80 g Burrata
  7. Make ready 80 g Parmigiano
  8. Make ready 80 ml Milk
  9. Prepare 1 Egg
  10. Make ready Salt
  11. Take Pepper
  12. Make ready 80 g Guanciale

Fotografía de Osteria Alle Nazioni, San Quirino: Tagliatelle con asparagi e guanciale , gnocchi con burro e ricotta affumicata. Gnocchi Cime di Asparagi, Robiola e Guanciale. Gli gnocchi, acquistati al pastificio o preparati in casa, sono un primo molto versatile, che si presta a svariati condimenti. In questa ricetta vi proponiamo una delicata crema di asparagi, perfetta per la primavera quando questa verdura è nel periodo di raccolta (tra marzo e maggio).

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.

Gli gnocchi, acquistati al pastificio o preparati in casa, sono un primo molto versatile, che si presta a svariati condimenti. In questa ricetta vi proponiamo una delicata crema di asparagi, perfetta per la primavera quando questa verdura è nel periodo di raccolta (tra marzo e maggio). Irrorate la burrata messa da parte con l'olio restante e condite con sale e pepe rosa. Servite gli asparagi e i pezzetti di burrata. Gli gnocchi alla parigina non sono un semplice primo piatto con verdure, ma uno sformato di gnocchi, conditi con besciamella e asparagi: ecco la ricetta.

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