Gnocchi with asparagus cream

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Gnocchi with asparagus cream
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  • Lactose Free
  • Vegetarian
  • Difficulty: Easy
  • Prep time: 20 min
  • Cook time: 40 min
  • Serving: 4
  • Cost: Average
  • Note + the preparation time of the broth

PRESENTATION

Recipe by
Anna Langellotto

Gnocchi with asparagus cream is seriously good. It's how you taste spring in Lombardy. I mean, folks there really, really value fresh ingredients. So when it's asparagus season, pairing it with something tender like homemade gnocchi just makes sense. Some folks swear by adding eggs for that extra moist texture. Others? They keep it classic, egg-free. It's all about what feels right and tradition.

Now, this asparagus gnocchi recipe offers a fun twist. I gotta say, it’s different from the usual asparagi alla milanese or the risotto agli asparagi that you'll spot all over northern Italy during springtime. The real star? Super fresh asparagus. Blended into a creamy sauce, it wraps around each bite of those pillowy dumplings. And listen, the colors are bright, flavors are sweet and earthy. And it's light but so, so filling.

These days, everyone loves to tweak the creamy asparagus gnocchi to fit what they’ve got at home. Maybe a sprinkle of Parmigiano for a salty kick or tossing ricotta into the dough for even softer gnocchi. Around Lombardy, every family might have their own twist, but it's the same heart—local asparagus and that laid-back homemade Italian vibe. Serving this velvety dish at Sunday lunch or a weeknight dinner? Pretty simple. It's a cozy meal, especially with a dash of olive oil or black pepper. For real.

People often say this gnocchi and asparagus dish is like spring on a plate. And look, compared to those heavier winter meals, it’s got that fresh taste that wakes you right up. Plus, it pairs perfectly with a simple salad—or hey, just on its own. If you’re curious about a classic gnocchi recipe, this one's a must-try. It captures that genuine, home-cooked vibe that Lombardy is known for. No question.

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INGREDIENTS
Potato gnocchi pasta 2.2 lbs (1 kg)
Asparagus 1.1 lbs (500 g)
Potatoes 4.2 oz (120 g)
White onions 0.3 cup (50 g)
Fine salt to taste
Grana Padano PDO cheese 0.7 oz (20 g) - (to grate)
Vegetable broth 1 ¼ cup (300 g)
Extra virgin olive oil to taste
Preparation

How to prepare Gnocchi with asparagus cream

To make the gnocchi with asparagus cream, first prepare the Vegetable broth and keep it warm 1. Then take care of the sauce: clean the asparagus by removing the tough end of the stalk 2. Cut the tips 3 and set them aside.

Cut the remaining stalk into pieces about 1 inch in length 4. Peel the potatoes and cut them into cubes 5. Clean and chop the onion 6.

Heat a generous drizzle of oil in a pot and lightly brown the onion 7, then add the asparagus stalks 8 and the potato cubes 9.

Stir and let cook for 5 minutes on low heat, stirring occasionally, add the strained broth 10, bring to a boil, lower the heat to the minimum, and cook for 15 minutes, adjusting salt and adding a pinch of pepper halfway through cooking. Meanwhile, heat a drizzle of oil in a pan 11, add the asparagus tips 12 and sauté them for 2-3 minutes.

Then turn off the heat 13 and set them aside. Meanwhile, the asparagus and potatoes will be cooked 14, blend everything with an immersion blender to obtain a smooth and homogeneous cream 15.

Transfer the asparagus cream to a large pan, also add 1/3 of the asparagus tips 16. Place a pot filled with water on the heat, bring it to a boil, add salt, and cook the fresh gnocchi 17. A few minutes will be enough, just the time for them to float. Drain them directly into the heated sauce 18.

Season with grated cheese 19, stir gently to mix 20, and serve the gnocchi with asparagus cream immediately, garnishing the plates with the remaining tips 21.

Storage

We recommend consuming the gnocchi with asparagus cream immediately.

You can prepare the asparagus cream in advance and store it in the fridge.

The potato gnocchi can be stored uncooked by leaving them on a cloth for up to a couple of hours at most; in this case, the cooking will be slightly longer because they will have dried in the air.

You can also freeze the gnocchi; in this case, place the tray in the freezer and after about 20 minutes, transfer the potato gnocchi into a food bag, and continue this way until all are frozen. Drop the frozen gnocchi directly into boiling water, being careful to cook a few at a time; otherwise, the water temperature will drop, and the gnocchi will dissolve.

Advice

We used seasonal asparagus with thin stalks; if your asparagus has a thicker and tougher stalk, we recommend removing the fibrous outer part with a vegetable peeler to make them softer. If you wish, you can prepare homemade Potato gnocchi following the procedure and dosages you find in our recipe. Store the gnocchi on a tray covered with a floured cloth while waiting to cook.

For the translation of some texts, artificial intelligence tools may have been used.
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