Provolone Valpadana Gnocchetti

Provolone Valpadana Gnocchetti

Recipe Details

. Difficulty: Low . Serves: 6 people . Method: 45 min . Cooking: 35 min

Intolerances

Without crustaceans Without crustaceans

Ingredients

For the gnocchetti
300 g of grated Provolone Valpadana
300 g of boiled potato
200 g of flour
1 egg
salt
For the sauce
20 g of leeks
1 knob of butter
300 g of asparagus
30 g of potato
vegetable stock
extravergin olive oil

Preparation

For the gnocchetti: work well all the ingredients and form the gnocchetti working them one by one with the palm of your hand so that you will give them a lengthened shape. For the sauce: break the asparagus, snap off the hard part and leave it apart and salt the heads with a knob of butter. Meanwhile in a pan heat the oil to brown the leeks, cut into slices, the potato cut into small cubes and the central part of the asparagus. Salt it and then leave them to cook with a glass of vegetable stock. At the end of the cooking, purée the whole. Finally cook the gnocchetti and serve them with the sauce and the heads of asparagus.
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