Stuffed Gnocchi with Spicy Gorgonzola, Asparagus, and Egg Yolk
Ingredients
For the gnocchi:
- 1 1/2 cups mashed yellow potatoes (333 g), cooked and cooled
- 3/4 cup all-purpose flour (100 g), plus extra for dusting
- 1 egg
- Salt to taste
- 1 cup spicy Gorgonzola, cubed (200 g)
- 1.1 lb fresh asparagus (500 g)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 3 1/2 tablespoons butter (50 g)
- 4–5 fresh thyme leaves
- Fresh thyme, to taste
- Salt, to taste
- 2 egg yolks (for garnish)
Instructions
1. Prepare the gnocchi:
- Place the mashed potatoes on a work surface in a mound. Add the flour, egg, and a pinch of salt. Knead until smooth.
- Roll the dough to about 1/2 inch (1 cm) thickness and cut into circles.
- Place a cube of Gorgonzola (about 3/4 inch / 2 cm) in the center of each circle and seal to form gnocchi. Make sure they are well sealed and remove excess dough.
- Trim the woody ends of the asparagus. Boil in salted water for 7 minutes, then cool in cold water.
- Slice the stalks into rounds and set aside the tips.
- Blend the stalks with olive oil, salt, and pepper until smooth. Reheat before serving.
- In a nonstick pan, heat a drizzle of oil with fresh thyme.
- Add the asparagus tips, season with salt and pepper, and sauté until golden.
- Cook the gnocchi in the same water used for the asparagus.
- When they float, drain and sauté them in the pan with the asparagus tips.
- Serve the gnocchi over warm asparagus cream.
- Garnish with asparagus tips and grated egg yolks (microwaved for 1 minute).
- Finish with fresh thyme.
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