Zutaten
- 320g gnocchi
- 500g asparagus
- 200g smoked burratine
- 60g almonds
- 2 shallots
- 2 hard-boiled egg yolks
- Extra virgin olive oil
- Salt and pepper
Vorbereitung des Rezepts
1
Boil the eggs, keep only the yolks, and set them aside along with some toasted almonds.
2
Clean the asparagus and cut them into small pieces.
3
Sauté the asparagus in a pan with a drizzle of olive oil and the chopped shallots.
4
Once fully cooked, blend the asparagus with some extra virgin olive oil using a hand blender to create a smooth cream.
5
Cook the Casa Rinaldi gnocchi in salted boiling water.
As soon as they float to the surface, drain them and toss them in the pan with the asparagus cream.
6
Plate the gnocchi and top with chunks of smoked burrata.
7
Finish by grating the hard-boiled yolks over the dish, adding the toasted almonds and a few blanched asparagus tips as garnish
