{"id":185,"date":"2023-04-09T08:30:00","date_gmt":"2023-04-09T06:30:00","guid":{"rendered":"https:\/\/www.gnocchiamo.it\/?p=185"},"modified":"2023-05-26T17:11:11","modified_gmt":"2023-05-26T15:11:11","slug":"gnocchi-di-patate-biologiche-e-farina-integrale-con-asparagi","status":"publish","type":"post","link":"https:\/\/www.gnocchiamo.it\/en\/gnocchi-di-patate-biologiche-e-farina-integrale-con-asparagi\/","title":{"rendered":"Whole wheat organic potato gnocchi with asparagus"},"content":{"rendered":"<p><\/p>\n<div class=\"introricetta\">Whole wheat potato gnocchi with asparagus is a typical springtime first course and is a must-have on the Easter menu<\/div>\n<div class=\"bottomricetta\">\n<div class=\"bottomricettasx\">\n<h4>INGREDIENTS<\/h4>\n<ul>\n<li> <i class=\"fa-solid fa-star\"><\/i> 1 package of Gnocchiamo organic potato gnocchi with whole wheat flour<\/li>\n<li> <i class=\"fa-solid fa-star\"><\/i> 0.5 kg of asparagus<\/li>\n<li> <i class=\"fa-solid fa-star\"><\/i> 4 spring onions<\/li>\n<li> <i class=\"fa-solid fa-star\"><\/i> 2 tablespoons of Parmigiano Reggiano DOP<\/li>\n<li> <i class=\"fa-solid fa-star\"><\/i> 2 tablespoons of organic extra virgin olive oil<br \/>\n chives<\/li>\n<li> <i class=\"fa-solid fa-star\"><\/i> Pecorino Sardo cheese<\/li>\n<li> <i class=\"fa-solid fa-star\"><\/i> 1 pinch of salt<\/li>\n<\/ul>\n<\/div>\n<div class=\"bottomricettadx\">\n<div class=\"diiricetta\"><em><i class=\"fa-solid fa-utensils\"><\/i> Difficulty:<\/em> Easy  <em><i class=\"fa-solid fa-kitchen-set\"><\/i> Preparation:<\/em> 35 min  <em><i class=\"fa-solid fa-user-group\"><\/i> Serving:<\/em> 2 people<\/div>\n<h4>PREPARATION<\/h4>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>After this cooking time, add the asparagus tips and bring a large pot of water to a boil to cook the gnocchi.<\/p>\n<p>Continue cooking the asparagus for another ten minutes, adding a few tablespoons of gnocchi cooking water if they become too dry.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<\/div>\n<\/div>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Whole wheat potato gnocchi with asparagus is a typical springtime first course and is a must-have on the Easter menu 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 &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/www.gnocchiamo.it\/en\/gnocchi-di-patate-biologiche-e-farina-integrale-con-asparagi\/\"> <span class=\"screen-reader-text\">Whole wheat organic potato gnocchi with asparagus<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":413,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-185","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette"],"_links":{"self":[{"href":"https:\/\/www.gnocchiamo.it\/en\/wp-json\/wp\/v2\/posts\/185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gnocchiamo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gnocchiamo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gnocchiamo.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gnocchiamo.it\/en\/wp-json\/wp\/v2\/comments?post=185"}],"version-history":[{"count":16,"href":"https:\/\/www.gnocchiamo.it\/en\/wp-json\/wp\/v2\/posts\/185\/revisions"}],"predecessor-version":[{"id":447,"href":"https:\/\/www.gnocchiamo.it\/en\/wp-json\/wp\/v2\/posts\/185\/revisions\/447"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gnocchiamo.it\/en\/wp-json\/wp\/v2\/media\/413"}],"wp:attachment":[{"href":"https:\/\/www.gnocchiamo.it\/en\/wp-json\/wp\/v2\/media?parent=185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gnocchiamo.it\/en\/wp-json\/wp\/v2\/categories?post=185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gnocchiamo.it\/en\/wp-json\/wp\/v2\/tags?post=185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}