Gnocchi stuffed with PDO Gorgonzola cheese, with asparagus sauce, almonds and mint
- Gnocchi stuffed with PDO Gorgonzola cheese: 350 g
- Water: 100 ml
- Asparagus: 100 g
- Mint leaves: 5
- Almonds: to taste
- Guanciale: to taste
- Salt, pepper, nutmeg: to taste
To make the asparagus sauce, bring water to a boil, season with salt, add and cook the asparagus for a couple of minutes. Immediately plunge the asparagus in a bowl of ice to keep its color bright.
Drain the asparagus, put in a food processor with almonds and mint leaves. Pour some asparagus water until the sauce is creamy, season with salt, pepper and nutmeg.
In a separate skillet, cook the guanciale until crisp, add the asparagus tips and sauté for a few minutes.
In another skillet, bring to a boil 100 ml of water and add the gnocchi. Stir-fry for 3 minutes.
Transfer the gnocchi to the skillet with guanciale and toss for a few seconds.
Spread the asparagus sauce on the bottom of a plate, then add the gnocchi with bacon and sprinkle with pink peppercorn.
Thanks to roberta_augelli