Asparagus Gnocchi with Creamy Burrata and Crispy Pancetta

Asparagus Gnocchi with Burrata Cream and Pancetta

Category: First Courses
Servings: 4

Ingredients:

Instructions:

1. Prepare the Asparagus Gnocchi Dough
   Begin by washing the asparagus thoroughly, cutting off the tough, white ends. Set aside the tender tips, which will be used later for garnishing the dish. In a large pot, bring salted water to a boil and cook the asparagus until tender. Once the asparagus is cooked, blend it into a smooth puree. Gradually incorporate the semolina into the puree, adding a little water at a time to help bind the dough together. The mixture should come together as a thick but pliable dough. Adjust the water as needed to achieve the right consistency.

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2. Shape the Gnocchi
   Once the dough is ready, divide it into small portions (about 25g each). Roll each portion into a long, thin log about 1 inch in diameter. Cut the log into 3 cm pieces to form individual gnocchi. Use your hands to gently shape them into small, round dumplings. Place the gnocchi onto a floured surface or tray, dusting them lightly with semolina to prevent sticking. Cover the gnocchi with a clean cloth and allow them to rest for 30 minutes.

3. Prepare the Burrata Cream
   While the gnocchi is resting, prepare the creamy burrata sauce. In a bowl, beat the eggs with the grated Parmigiano Reggiano, seasoning the mixture with salt, pepper, and a pinch of nutmeg. Use a whisk or fork to combine the ingredients into a smooth mixture. In a separate bowl, place the burrata cheese and use an immersion blender to blend it until smooth and creamy. Gradually incorporate the egg and cheese mixture into the burrata, followed by the milk. Blend everything together to create a silky, lump-free sauce.

4. Cook the Gnocchi
   Bring a large pot of salted water to a boil. Gently drop the prepared gnocchi into the boiling water, cooking them in batches to avoid overcrowding. Once the gnocchi rise to the surface of the water, allow them to cook for another 2-3 minutes to ensure they are fully cooked. Using a slotted spoon, remove the gnocchi from the water and set them aside.

5. Prepare the Pancetta and Asparagus Tips
   While the gnocchi cooks, cut the pancetta into thin strips. Heat a pan over medium heat and sauté the pancetta until it becomes crispy and golden. Add a handful of chopped chives to the pan to infuse the pancetta with flavor. Once the pancetta is ready, turn off the heat and stir in the asparagus tips you set aside earlier, along with the burrata cream sauce. Let the residual heat warm the asparagus and combine the flavors.

6. Assemble and Serve
   Gently toss the cooked gnocchi with the creamy burrata and pancetta mixture. Serve the gnocchi in shallow bowls, ensuring each serving gets a generous amount of the creamy sauce and crispy pancetta. Garnish with additional grated Parmigiano Reggiano and a sprinkle of freshly cracked black pepper. Serve hot, and enjoy the rich, creamy flavors of this decadent Italian-inspired dish.

Nutritional Information (per serving) (approximate values):

Enjoy the rich and velvety texture of the gnocchi combined with the luxurious burrata cream and crispy pancetta—an indulgent yet comforting first course for any occasion!