Gnocchi di asparagi con burrata e guanciale
Gnocchi di asparagi con burrata e guanciale

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, gnocchi di asparagi con burrata e guanciale. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

GNOCCHI CON PESTO DI PISTACCHI, GUANCIALE E BURRATA - La mia ricetta semplice. Rimuovete la parte finale dei gambi degli asparagi, pelate con un pelapatate il resto dei gambi e tagliateli a rondelle; mettete da parte le punte. Gnocchi di asparagi con crema di burrata e pancetta.

Gnocchi di asparagi con burrata e guanciale is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Gnocchi di asparagi con burrata e guanciale is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have gnocchi di asparagi con burrata e guanciale using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Gnocchi di asparagi con burrata e guanciale:
  1. Make ready Asparagus Gnocchi
  2. Get 400 g Asparagus
  3. Prepare 300 g Semolina Flour
  4. Get 100 ml Water
  5. Prepare Burrata Cream
  6. Make ready 80 g Burrata
  7. Take 80 g Parmigiano
  8. Make ready 80 ml Milk
  9. Get 1 Egg
  10. Get Salt
  11. Make ready Pepper
  12. Make ready 80 g Guanciale

Mozzarella, asparagi verdi, acciughe, stracciatella di burrata. Capocollo di Martina Franca con Gnocco Fritto. Spaghetti alla Chitarra con Polpo, Burrata al Pistacchio e Granella Croccante di Guanciale. Gamberoni Gratinati su Crema di Asparagi e Stracciatella.

Instructions 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.

Scopri su Cucchiaio d'Argento le Ricette con Asparagi da preparare direttamente a casa tua: segui i nostri consigli per realizzare un piatto gustoso Scoprite le ultime ricette con asparagi: Risotto agli asparagi con il Bimby, Risotto con asparagi e pancetta, Asparagi con cottura a bassa temperatura. Poi aggiungete asparagi e pomodorini, aggiustate di sale e pepe e fate cuocere per una decina di minuti. Nel frattempo cuocete le chicche di patate Aggiungete nella padella la mozzarella a pezzetti, gli gnocchi e un po' di basilico fresco e cuocete per un minuto, in modo da amalgamare bene gli. Gli gnocchi, acquistati al pastificio o preparati in casa, sono un primo molto versatile, che si presta a svariati condimenti. In questa ricetta vi proponiamo una delicata crema di asparagi, perfetta per la primavera quando questa verdura è nel periodo di raccolta (tra marzo e maggio).

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