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Handmade Potato Gnocchi with Crispy Asparagus Sauce Class

Name: POTATO GNOCCHI WITH ASPARAGUS
Prep time: 15 min
Total time: 75 min
Ingredients: 500 g medium size russet potatoes (whole, skin on, and washed. Choose potatoes all of the same size so that they cook uniformly.); 125 g 00 double zero flour (/ ~1cup (we recommend weighing) 00 flour + extra for dusting); 1 egg yolk; A couple of pinches fine sea salt; several handfuls Coarse sea salt (for boiling water); 500 g asparagus (white bottom snapped off, stem cut in small rounds, tips whole (or halved if very thick)); 45 g parmesan cheese (grated / 1/2 cup); 100 g cherry tomatoes (halved); 60 ml extra virgin olive oil (/ ¼ cup ); 20 g butter (/ ~1.5 Tbsp); 7-8 sage leaves; Salt and pepper to taste; 45 g parmesan cheese (grated / 1/2 cup)

+39 33 34 23 42 17

Handmade Potato Gnocchi with Crispy Asparagus Sauce Class

March 26, 2021

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+39 33 34 23 42 17

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Handmade Potato Gnocchi with Crispy Asparagus Sauce Class

March 26, 2021

This page requires a subscription. Log in or learn more here.