Gnocchi With White Asparagus And Spinach Recipe

Name: Gnocchi With White Asparagus And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 lb baking potatoes; 1 pinch grated nutmeg; 1/3 cup durum wheat flour; 1/3 cup cornstarch; 3 None egg yolks; 6 tbsp butter; 1 lb white asparagus, with the woody ends cut off and sliced; 1 None shallot, peeled and finely diced; 5 oz baby spinach; 3/4 cup hazelnuts, toasted and coarsely chopped; 2 oz Parmesan cheese, grated

Servings: persons

1 2/3 lb baking potatoes
1 pinch grated nutmeg
1/3 cup durum wheat flour
1/3 cup cornstarch
3 None egg yolks
6 tbsp butter
1 lb white asparagus, with the woody ends cut off and sliced
1 None shallot, peeled and finely diced
5 oz baby spinach
3/4 cup hazelnuts, toasted and coarsely chopped
2 oz Parmesan cheese, grated

1
Cook potatoes in boiling salted water for about 25 mins. Drain, let cool slightly and peel. Pass through a potato ricer, season and add nutmeg. Add flour, let cool slightly then add cornstarch and egg yolks. Set aside to cool completely.
2
Roll out potato dough on a floured work surface. Cut into approximately 80 pieces then press each dumpling lightly with a fork. Cook gnocchi in simmering salted water, working in batches, for 2-4 mins (do not boil), until they float to the surface. Remove with a slotted spoon and drain.
3
Melt 1 1/2 tbsp butter in a large skillet and saute gnocchi for 5 mins until golden, turning as necessary. In another pan, melt 1 tbsp butter and saute asparagus and shallots for 3-4 mins then add spinach and cook for 2 mins. Season then toss with gnocchi. Melt remaining butter and briefly cook hazelnuts. Serve gnocchi on 4 plates, drizzled with hazelnut butter and sprinkled with Parmesan cheese.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 2/3 lb baking potatoes, 1 pinch grated nutmeg, 1/3 cup durum wheat flour, 1/3 cup cornstarch, and more.

Yes, Gnocchi With White Asparagus And Spinach falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gnocchi With White Asparagus And Spinach

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