INGREDIENTS
- 1 package of Gnocchiamo organic potato gnocchi with whole wheat flour
- 0.5 kg of asparagus
- 4 spring onions
- 2 tablespoons of Parmigiano Reggiano DOP
- 2 tablespoons of organic extra virgin olive oil
chives - Pecorino Sardo cheese
- 1 pinch of salt
PREPARATION
Clean the asparagus, remove the woody ends, and set aside the tips. Slice the asparagus stalks into thin rounds, a few millimeters thick. Thinly slice the spring onions, both the white and green parts.
In a pan, combine the sliced asparagus and spring onions, drizzle with extra virgin olive oil, and cook over medium-low heat for about ten minutes, stirring occasionally with a wooden spoon.
After this cooking time, add the asparagus tips and bring a large pot of water to a boil to cook the gnocchi.
Continue cooking the asparagus for another ten minutes, adding a few tablespoons of gnocchi cooking water if they become too dry.
Cook the gnocchi for a few minutes until they float to the surface, then remove them and transfer them to the pan with the asparagus and spring onions.
Toss the gnocchi for a minute to coat them with the sauce, add a sprig of parsley and some chopped chives, and finish with a few shavings of semi-aged pecorino cheese. Serve immediately.
