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

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, gnocchi di asparagi con burrata e guanciale. It is one of my favorites food recipes. 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 current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Gnocchi di asparagi con burrata e guanciale is something which I’ve loved my entire life. They are nice and they look wonderful.

Ecco la ricetta del nostro Chef Pierpaolo. Nel caso non fossi fuori stagione è possibile sostituire gli asparagi con i carciofi. Elimina la cotenna dal guanciale e taglialo a fettine spesse ½ cm poi, dalle fette, ricava dei bastoncini.

To get started with this recipe, we must first 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 it.

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

Gnocchi Cime di Asparagi, Robiola e Guanciale. Siete alla ricerca di qualche ricetta vegana? Non lasciatevi sfuggire la farifrittata di asparagi, la versione della frittata senza uova dal sapore delicato. Seguire una dieta vegana può essere difficile se non si conoscono alcuni trucchi per ricreare sapori e consistenze a cui siamo abituati.

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.

Gnocchi are a variety of pasta consisting of various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients, and possibly including flavourings of herbs, vegetables, cocoa or prunes. gli asparagi bianchi sono coltivati con una tecnica che permette loro di conservare tale colore e sono ottimi anche da mangiare crudi. In genere si è abituati a vedere gli asparagi di colore verde, eppure esistono quelli bianchi che presentano un sapore delicato tanto da poter essere gustati anche crudi. Scopri su Cucchiaio d'Argento le Ricette con Asparagi da preparare direttamente a casa tua: segui i nostri consigli per realizzare un piatto gustoso Scoprite le ultime ricette con asparagi: Risotto agli asparagi con il Bimby, Risotto con asparagi e pancetta, Asparagi con cottura a bassa temperatura. Lavare gli asparagi, cuocerli a vapore, frullarli con un filo di olio, un pizzico di sale e pepe. Frullare anche la burrata con un po' di panna fresca e latte.

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