Muddy pizza with stuffed edges
first courses from Italy
Roll dumplings on cream of asparagus
Roll dumplings on cream of asparagus
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The mother is always the mother and I have, my passion for cooking to her. At home we have a huge notebook with a thousand recipes, collecting ever since I was little. One of his best dishes are the gnocchi roll that, since I found to be intolerant to wheat, he learned how to do it with the rice flour!
preparation
step 1
Let's start with boiled potatoes.
step 2
While these are boiled, we begin to skip the asparagus to give shape to our cream. Then we fry garlic and oil, a little, just long enough to flavor the oil.
step 3
We wash, slice and dice the asparagus and let's put them in the pan.
step 4
We add a glass of water, we adjust salt and cook over low heat with the lid.
step 5
Once boiled potatoes, and peliamole schiacciamole.
step 6
Now let's move on a plane to knead and put the potatoes. Add flour and salt and knead.
step 7
At this point we Roll out the dough between two sheets of parchment paper with a rolling pin, and farciamo with cooked ham and cheese slices. Now roll up.
step 8
At this point we have to cook the gnocchi roll, to ensure that it does not break, avvolgiamolo in a sheet of parchment paper and close the sides. Now it is ready to be cooked!
step 9
Cook in boiling water for 20 min.
step 10
At this point the roll is ready, so let's switch off our asparagus and frulliamo together until creamy.
step 11
You just have to Serve however you like!