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

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, gnocchi di asparagi con burrata e guanciale. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Gnocchi di asparagi con burrata e guanciale is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Gnocchi di asparagi con burrata e guanciale is something which I’ve loved my whole life. They are fine and they look fantastic.

GNOCCHI CON PESTO DI PISTACCHI, GUANCIALE E BURRATA - La mia ricetta semplice. Ecco la ricetta del nostro Chef Pierpaolo. Nel caso non fossi fuori stagione è possibile sostituire gli asparagi con i carciofi.

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

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

Aggiungi in ogni piatto qualche cucchiaino di burrata qua e là, guarnisci con del basilico fresco e servi immediatamente. I tuoi gnocchetti con pesto di pistacchi, burrata e guanciale sono pronti da gustare! Disporre al centro di ognuno un pezzetto di asparago, e chiudere le gnocco lasciando l'asparago al centro. Continuare fino a esaurimento degli ingredienti.

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.

Tagliatelle con asparagi e guanciale , gnocchi con burro e ricotta affumicata - Osteria Alle Nazioni, San Quirino Resmi. Frullare anche la burrata con un po' di panna fresca e latte. Questi ingredienti serviranno da base del finger food. Preparare il mango tagliandolo a piccoli tronchetti. Servire in un piatto fondo o in un bicchierino sotto la crema d asparagi, la burrata, la capasanta e un cucchiaino di mango.

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