Preparation

To make this tasty first course start with the asparagus. Wash the asparagus tips and cut them in very short pieces, saving some longer ones for the dumplings. Cook them in a non-stick pan with some extra virgin olive oil and a pinch of salt for 5-6 minutes. Set aside.

Make the dumplings with couples of longer asparagus tips wrapped in speck slices. Sear them in a pan until the speck is crispy. For the Gorgonzola cream warm up the fresh cream in a saucepan over low heat and then add cubes of sweet gongonzola. Cook until it melts and then mix with a blender.

In a pan melt the butter, add half glass of water and the gorgonzola cream. Let it boil. Pour in mamma emma spinach and ricotta gnocchi and cook for 3 minutes, mixing gently. Add the asparagus tips and serve with the asparagus and speck dumplings.

Thanks to chef Alessandro Argenti.