Creamy Asparagus Gnocchi with Grana Padano

Potato Gnocchi with Asparagus Cream Sauce
Category: Main Courses
Servings: 4

Ingredients:

Instructions:

To make these Potato Gnocchi with Asparagus Cream Sauce, begin by preparing the asparagus. First, clean them by cutting off the tough, woody ends. Cut the asparagus tips off separately and set them aside for later. Slice the remaining stems into 2-3 cm pieces.

Peel the potatoes and chop them into small cubes. Then, peel and finely chop the onions.

Next, heat a generous drizzle of olive oil in a large pot. Once hot, add the onions and sauté until they are lightly golden. Add the chopped asparagus stems, stirring occasionally. Let them cook for about 5 minutes over low heat.

Pour in the vegetable broth, bring to a boil, then lower the heat and let it simmer for about 15 minutes. Halfway through cooking, season with salt and add a pinch of freshly ground black pepper.

While the asparagus is simmering, heat a bit of olive oil in a pan. Add the asparagus tips and sauté them briefly, just until they become tender. Once done, remove from heat.

Now, take your immersion blender and purée the cooked asparagus and potatoes into a smooth, creamy texture. Transfer the creamy mixture to a large sauté pan, and stir in about one-third of the asparagus tips for texture and color.

Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook them for a few minutes, or until they float to the surface. Using a slotted spoon, carefully transfer the gnocchi into the prepared asparagus cream sauce, stirring gently to coat them in the sauce.

Finally, sprinkle the dish with freshly grated Grana Padano cheese and stir to combine. Let everything heat through, making sure the gnocchi are well coated in the rich asparagus cream. Serve immediately and enjoy this comforting and flavorful dish!