Ricotta Gnocchi With Creamy Wild Asparagus Sauce Tarifi

Malzemeler

• . For The Gnocchi: 1 Pound Full Fat Ricotta, 1 1/2 Cups All-purpose Flour, 1/3 Cup Grated Parmesan Cheese, 1 Large Egg, 1/2 Teaspoon Salt. For The Sauce: 1 Tablespoon Olive Oil, 1/3 Cup Finely Diced Pancetta, 1 Bunch Asparagus (about 1 Pound), Woody Ends Trimmed & Cut Into 2 Inch Pieces, 1 Cup Heavy Cream, 1 Garlic Clove, Minced, 1/3 Cup Grated Pecorino Romano or Parmesan Cheese, Salt & Pepper To Taste. To Serve: Additional Grated Pecorino or Parmesan Cheese, Cracked Black Pepper

Hazırlanışı

1. In a bowl, place the Ricotta cheese, 1/3 cup of grated cheese, egg, and 1/2 teaspoon of salt. Add 1 cup of the flour and mix with a spoon until you have formed a shaggy dough. Dump the dough out onto a lightly floured surface, and knead a few times with your hands, adding an additional flour if the dough is too sticky. Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner. Store the gnocchi in the refrigerator until needed. In a small frying pan, heat the oil over medium heat, then cook the pancetta until lightly browned. Drain the oil and set aside. Trim the woody ends off of the asparagus spears and cook them in lightly salted water for about 4 to 5 minutes until tender. Cut off the tips, reserve and set aside, then cut the stems into pieces. In a saucepan, add the cream, garlic, and chopped asparagus stems and heat over a low flame. Add the grated Parmesan cheese, and use a hand wand to puree the sauce until it is very smooth. Taste, stir in the pancetta, and season with salt and pepper. Keep the sauce warm while you cook the gnocchi. Bring a large pot of salted water to boil, and drop the gnocchi into the water. Remove as soon as most have floated to the top, 4 to 5 minutes. Drain in a colander, and return to the pot. Gently toss the gnocchi with the sauce and reserved asparagus tips. Serve immediately, topped with a spoonful of additional grated cheese and some cracked black pepper.

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