Asparagus stuffed Gnocchi

makes about 4 servings


1 1/2 lbs. potatoes (russets work well)
2/3 lb. asparagus (the thinner the better)
1/2 lb. flour, and more for dusting
2 egg yolks
Freshly grated nutmeg
Kosher or sea salt
Freshly ground pepper (optional - not in original)
3/4 stick of butter (and/or olive oil)
Aromatic mince (parsley, marjoram, sage, thyme, lemon zest)


1. Boil potatoes with their skins until tender, abot 40 min.
2. Cut off tough ends of asparagus.
3. Steam asparagus for 5 minutes, rinse with cool water, drain, dry and coat with some flour.
4. Peel cooked potatoes under cold water and mash.
5. On a floured work-board incorporate flour, egg yolks, a pinch of salt and some grated nutmeg.
6. Shape dough into 3-4 ropes about as thick as a thumb.
7. Make a lengthwise groove in the dough where you will place the asparagus, closing the dough around to envelop them.
8. Cut gnocchi, about 1 inch pieces.
9. Boil in salted water, fishing them out with a strainer or slotted spoon about a minute after they come floating to the top.
10. Melt butter/oil in a skillet and add a spoonful or more of the aromatic mince and toss in the gnocchi.
11. Serve with grated parmigiano.

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