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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, gnocchi di asparagi con burrata e guanciale. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Gnocchi di asparagi con burrata e guanciale is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Gnocchi di asparagi con burrata e guanciale is something that I have loved my entire life.

Ecco la ricetta del nostro Chef Pierpaolo. Nel caso non fossi fuori stagione è possibile sostituire gli asparagi con i carciofi. Fotografía de Osteria Alle Nazioni, San Quirino: Tagliatelle con asparagi e guanciale , gnocchi con burro e ricotta affumicata.

To begin with this particular recipe, we have to 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 that.

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

Gli gnocchi sono spesso protagonisti delle nostre tavole, buoni classici e non mancano mai ai pasti tradizionali della domenica ma se li prepariamo con un ingrediente piccante e morbido come la nduja e con un formaggio a base di pasta filata, come la stracciatella di burrata, viene fuori un primo piatto. Paccheri tricolore con pomodorini, burrata e granella di pistacchio. Sono necessari patate (cotte con un particolare procedimento, che renderà gli gnocchi più consistenti e saporiti), guanciale di maiale nero, asparagi selvatici, aglio, vino bianco secco. Gnocchi Cime di Asparagi, Robiola e Guanciale.

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). Gli Gnocchi di patate sono una preparazione base di patate lesse, uovo e farina della cucina italiana! Ricetta gnocchi e segreti dall'impasto alla cottura! Variante Gnocchi di patate senza uova: per intolleranti e vegani, potete preparali senza uova ; lavorate il composto con patate asciutte e fredde.

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