Asparagus gnocchi with burrata cream and bacon

Name: Asparagus gnocchi with burrata cream and bacon
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Asparagus 1.1 lbs; Remilled durum wheat semolina 1 ½ cup; Water at room temperature 0.4 cup; Burrata cheese 3.5 oz; Eggs (1 medium) 2 oz; Parmigiano Reggiano PDO cheese 0.5 oz; Whole milk 0.3 cup; Fine salt to taste; Black pepper to taste; Nutmeg to taste; Pancetta 3.5 oz

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609

Calories per serving

Energy Kcal 609
Carbohydrates g 69.1
of which sugars g 6.9
Protein g 21.8
Fats g 27.3
of which saturated fat g 11.34
Fiber g 5.3
Cholesterol mg 99
Sodium mg 611

Difficulty: Average
Prep time: 30 min
Cook time: 25 min
Serving: 4
Cost: Average
Note + 30 minutes of resting time for the gnocchi

PRESENTATION

Recipe by
Rossella Cosentino

So here's the thing: when you're talking Italian creativity, asparagus gnocchi really shines. It's all about using the best of what’s in season. I mean, this dish is a fresh take on classic potato gnocchi—something people in Northern Italy love. As spring rolls in, they go for variations like nettle or zucchini gnocchi, but asparagus? Oh, it’s a favorite. Tender and sweet, you know? And you keep it pretty simple. Just three main ingredients in the gnocchi, letting the sauce do the talking.

And look, the burrata cream is the real star here—it's super, super creamy. Melts right into those warm gnocchi. Adding crispy pancetta? Really brings a savory crunch that makes every bite awesome. This combo hits all the right notes: soft gnocchi pillows, silky cheese, and that salty pancetta kick. It's like, in Northern Italy, adapting recipes based on what’s fresh from the market is just how they roll. So, no wonder asparagus gnocchi recipes are huge during asparagus season.

Now, sometimes they’ll swap in ricotta for something lighter or toss in fresh herbs from the garden. But what really stands out in this version is how the burrata sauce ties everything together. It’s moist and flavorful, and truthfully, it feels special without getting all fussy. For real, you don't need anything extravagant—just really good, fresh ingredients. Some folks might say it’s a golden way to kick off spring.

Whether you go all-in with pancetta gnocchi or keep it vegetarian, the balance of tender gnocchi and creamy cheese sauce makes it feel like something you'd find in a cozy kitchen in Lombardy or Piedmont. And with so many ways to mix it up, this dish is never boring. It always sparks conversation—which is great. It's a perfect example of how Italian home cooking can be both simple and incredibly satisfying. Pretty much makes every meal feel like a celebration.

INGREDIENTS

609

Calories per serving

Ingredients for the gnocchi: Asparagus 1.1 lbs (500 g); Remilled durum wheat semolina 1 ½ cup (330 g); Water 0.4 cup (100 g) - at room temperature

for the seasoning: Burrata cheese 3.5 oz (100 g); Eggs 2 oz (55 g) - (1 medium); Parmigiano Reggiano PDO cheese 0.5 oz (15 g); Whole milk 0.3 cup (80 g); Fine salt to taste; Black pepper to taste; Nutmeg to taste; Pancetta 3.5 oz (100 g)

Preparation

How to prepare Asparagus gnocchi with burrata cream and bacon

To prepare asparagus gnocchi with burrata cream and bacon, first wash the asparagus, then cut off the white part at the base 1 and peel the stalk to remove the fibrous part 2. Cut the tips, which will be used to season the gnocchi 3.

Boil the asparagus in salted water 4 for 15 minutes, until they become soft. Halfway through cooking, add the tips, which require less time. Drain the cooked asparagus well, set the tips aside, and place the stems in a bowl. Blend them with an immersion blender 5 to obtain a cream. Incorporate the semolina 6 and start kneading.

Gradually add the water 7 and continue kneading by hand 8 until you get a compact and uniform dough 9. As you go, decide whether to add more water or use less.

Break off 1-ounce pieces and roll them to create a log 10. Cut into 1-inch pieces and, with your hands, form the gnocchi 12.

Place the gnocchi on a cutting board, sprinkle with semolina, cover with a cloth, and let them rest for 30 minutes 13. Now prepare the seasoning: in a bowl, pour the egg, grated cheese 14, and season with salt, pepper, and nutmeg 15.

Mix with a whisk or fork to get a homogeneous mixture 16. Now place the burrata in a bowl 17 and blend it with an immersion blender 18.

Incorporate the egg mixture 19, add the milk 20, and blend again 21.

You will obtain a smooth, lump-free cream 22. Meanwhile, bring a pot of salted water to a boil; it will be used for cooking the gnocchi. Cut the bacon into strips 23 and place it in a very hot pan 34, frying it for a few minutes.

Season with chives 25 and set aside. Meanwhile, cook the gnocchi 26 and drain them into the seasoning as they rise to the surface 27. Toss in the pan for a few moments to flavor.

Turn off the heat and add the burrata mixture and the asparagus tips set aside 28, mix 29, and serve the asparagus gnocchi with burrata cream and bacon immediately 30.

Storage

The presence of the egg in the burrata cream makes the consistency similar to a carbonara, which is why asparagus gnocchi with burrata cream and bacon should be consumed immediately—otherwise, the cream will thicken as it cools.