Drive away with green broad beans and ricotta
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Gnocchi with asparagus and robiola
ingredients
servings
4
Gnocchi
800 oz
Onions
1 unit
Extra virgin olive oil
1 oz
Wild asparagus
350 oz
Robiola cheese
100 oz
Salt
to taste
Pepper
to taste
first courses from Italy - Puglia
Gnocchi with asparagus and robiola
Gnocchi with asparagus and robiola
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
For a special lunch you must always enter a good first! So leaving the usual pasta and taking into consideration the excellent gnocchetti..vi I propose the Gnocchi with asparagus and robiola!
preparation
step 1
To prepare the Gnocchi with asparagus and robiola, first clean the asparagus. Wash them and then cut the final hard part. Remove the outer part covering the stem with a potato peel. Remove the tips and set them aside. Cut the stem into washers.
step 2
Boil the asparagus in salted water for 5-6 minutes, until they become tender. Then drain them ..
step 3
Brown the finely chopped onion in a large skillet.
step 4
When it is golden brown, add the asparagus.
step 5
Stir well for a few minutes, then add salt and pepper and add the robiola, adding a little water if necessary to mix the ingredients well.
step 6
When the sauce is almost ready, cook the gnocchi in plenty of salted water and drain as soon as they rise to the surface.
step 7
Then add the cooked gnocchi to the sauce in the pan that contains it, mix well and sprinkle with another pinch of pepper, then serve.
