Recipe of Favorite Gnocchi di asparagi con burrata e guanciale

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The ingredients needed to make Gnocchi di asparagi con burrata e guanciale:

1. Make ready Asparagus Gnocchi
2. Prepare 400 g Asparagus
3. Prepare 300 g Semolina Flour
4. Make ready 100 ml Water
5. Make ready Burrata Cream
6. Make ready 80 g Burrata
7. Take 80 g Parmigiano
8. Take 80 ml Milk
9. Get 1 Egg
10. Take Salt
11. Get Pepper
12. Get 80 g Guanciale

Amalgama bene, unisci il guanciale, mescola un'ultima volta e impiatta. Aggiungi in ogni piatto qualche cucchiaino di burrata qua e là, guarnisci con del basilico. Gli gnocchi sono spesso protagonisti delle nostre tavole, buoni classici e non mancano mai ai pasti tradizionali della domenica ma se li prepariamo con un ingrediente piccante e morbido come la nduja e con un formaggio a base di pasta filata, come la stracciatella di burrata, viene fuori un primo piatto. Un primo cremoso difficile da dimenticare? 😋 L'ha realizzato Sonia Peronaci con la nostra Burrata di Andria I.

Steps to make Gnocchi di asparagi con burrata e guanciale:

1. To prepare the asparagus gnocchi with burrata cream and guanciale, First wash the asparagus, then cut away the white part at the base and peel the stem to eliminate the most fibrous part.Cut the tips that will be used to season the gnocchi.
2. Boil the asparagus, in salted water for 15 minutes, until they are soft. Halfway through cooking also add the tips that require less time. Drain the cooked asparagus well, set aside the tips and transfer the stems to a bowl. Blend them with the immersion mixer, you will need to obtain a cream. Incorporate semolina and start kneading.
3. Pour the water a little at a time and continue to knead by hand until a compact and uniform dough is obtained. Gradually adjust whether to add more water or use less.
4. Remove 25g pieces and roll them to create a 10 loaf. Cut 3 cm pieces and with your hands formed 12 gnocchi
5. Place the gnocchi on a cut, sprinkle with the semolina, cover them with a cloth and let them rest for 30 minutes. Now take care of the dressing: in a bowl pour the egg, the grated cheese, season with salt, pepper. - - Mix with a whisk or fork to obtain a homogeneous mixture. Now place the burrata in a bowl and blend it with the immersion mixer. - Stir in the egg mixture, add the milk and blend again.
6. You will get a smooth cream without lumps. In the meantime, place a pan full of salty water on the fire and bring to the boil, it will be used for cooking the gnocchi. Cut the bacon into strips and pour it into a hot pan and brown it for a few minutes.
7. In the meantime, cook the gnocchi and drain them in the sauce as they rise to the surface. Sauté in a pan for a few seconds to flavor. - - Turn off the heat and also add the burrata mixture and the asparagus tips kept aside mix and serve the asparagus gnocchi with burrata cream and guanciale immediately.

Gli gnocchi sono spesso protagonisti delle nostre tavole, buoni classici e non mancano mai ai pasti tradizionali della domenica ma se li prepariamo con un ingrediente piccante e morbido come la nduja e con un formaggio a base di pasta filata, come la stracciatella di burrata, viene fuori un primo piatto. Un primo cremoso difficile da dimenticare? 😋 L'ha realizzato Sonia Peronaci con la nostra Burrata di Andria I. P. e burro durata durata inizia la ricetta tagliando il guanciale elimino la cotenna lo taglio taglio affettive affettive e e adesso adesso tengo tengo delle delle delle striscioline strisce striscioline. Gnocchi di patate viola con crema di mozzarella di bufala. Calamarata con crema di asparagi e mozzarella di bufala.

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