Hello, I’m Elise. Today, we’re going to make gnocchi di asparagi con burrata e guanciale recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Gnocchi di asparagi con burrata e guanciale Recipe
Gnocchi di asparagi con burrata e guanciale is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Gnocchi di asparagi con burrata e guanciale is something that I have loved my whole life.
To bewith this particular recipe, we must prepare a few ingredients. You can have 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:
- Prepare Asparagus Gnocchi
- Make ready 400 g Asparagus
- Prepare 300 g Semolina Flour
- Get 100 ml Water
- Prepare Burrata Cream
- Make ready 80 g Burrata
- Prepare 80 g Parmigiano
- Get 80 ml Milk
- Make ready 1 Egg
- Make ready Salt
- Get Pepper
- Get 80 g Guanciale
Steps to make Gnocchi di asparagi con burrata e guanciale:
- 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.
- 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.
- 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.
- Remove 25g pieces and roll them to create a 10 loaf. Cut 3 cm pieces and with your hands formed 12 gnocchi
- 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.
- 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 into strips and pour it into a hot pan and brown it for a few minutes.
- 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.
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