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.