You are: Home » Recipes » Spinach and ricotta gnocchi on Gorgonzola cream with asparagus and speck dumplings

Spinach and ricotta gnocchi on Gorgonzola cream with asparagus and speck dumplings

A delicious and enticing first meal

Spinach and ricotta gnocchi: 400 gr
Asparagus tips: 250 gr
Fresh cream: 100 ml
Butter: 50 gr
Sweet Gorgonzola: 100 gr
Speck: 100 gr
Water: 100 ml

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.

3 tips for a perfect plate

How to best prepare Mamma Emma products in 3 simple steps

Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.

Add the product
Once the sauce and water have returned to temperature, pour in a package of mamma emma product.

Sautee for 3 minutes
Stir gently for about 3 minutes, long enough for the sauce to thicken. If necessary, during cooking, add a little water to soften the product.

Alessandro Argento

Alessandro Tenan, also known as Chef Alessandro Argento, from a very young age loved to spend time in the kitchen with his grandmother preparing traditional Venetian dishes and more.

Before entering the world of professional cuisine, he distinguished himself in the promotion and sale of Italian products abroad where he was able to enrich his sensory experiences with the tasting of different dishes of ethnic and foreign kitchens as well as those of our country.

Ingredients, colors, combinations of flavors, are the key words that distinguish a Chef who came to the world of professional cuisine being able to combine his skills and abilities acquired over the years and in the various previous work activities transforming his passion into a profession.

Alessandro began his journey as private chef, then the great experience at the Feva Restaurant in Castelfranco Veneto (1* Michelin star), where under the care of Starred Chef Nicola Dinato, he refined his experience and knowledge of ingredients and cooking techniques.

Finally the arrival in Master Mamma Emma where he joined the quest of protecting the tradition of homemade gnocchi, made only with natural ingredients, and an evolutionary and innovative cooking technique that enhances the flavor of both the product and the ingredients, thus becoming Resident Chef of the company.

Today he collaborates with the Research and Development department in the design of new products and recipes and at the same time he collaborates in the promotion and demonstration of the company’s products around the world.