Steps to Make Award-winning Gnocchi di asparagi con burrata e guanciale

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, gnocchi di asparagi con burrata e guanciale. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Gnocchi di asparagi con burrata e guanciale is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Gnocchi di asparagi con burrata e guanciale is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook gnocchi di asparagi con burrata e guanciale using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Gnocchi di asparagi con burrata e guanciale:

1. Prepare Asparagus Gnocchi
2. Take 400 g Asparagus
3. Take 300 g Semolina Flour
4. Prepare 100 ml Water
5. Prepare Burrata Cream
6. Take 80 g Burrata
7. Make ready 80 g Parmigiano
8. Get 80 ml Milk
9. Get 1 Egg
10. Get Salt
11. Make ready Pepper
12. Get 80 g Guanciale

Steps to make Gnocchi di asparagi con burrata e guanciale:

1. To prepare the asparagus gnocchi with burrata cream and guanciale, First wash the asparagus, then cut away the white part at the base and peel the stem to eliminate the most fibrous part.Cut the tips that will be used to season the gnocchi.
2. Boil the asparagus, in salted water for 15 minutes, until they are soft. Halfway through cooking also add the tips that require less time. Drain the cooked asparagus well, set aside the tips and transfer the stems to a bowl. Blend them with the immersion mixer, you will need to obtain a cream. Incorporate semolina and start kneading.
3. Pour the water a little at a time and continue to knead by hand until a compact and uniform dough is obtained. Gradually adjust whether to add more water or use less.
4. Remove 25g pieces and roll them to create a 10 loaf. Cut 3 cm pieces and with your hands formed 12 gnocchi
5. Place the gnocchi on a cut, sprinkle with the semolina, cover them with a cloth and let them rest for 30 minutes. Now take care of the dressing: in a bowl pour the egg, the grated cheese, season with salt, pepper. - - Mix with a whisk or fork to obtain a homogeneous mixture. Now place the burrata in a bowl and blend it with the immersion mixer. - Stir in the egg mixture, add the milk and blend again.
6. You will get a smooth cream without lumps. In the meantime, place a pan full of salty water on the fire and bring to the boil, it will be used for cooking the gnocchi. Cut the bacon into strips and pour it into a hot pan and brown it for a few minutes.
7. In the meantime, cook the gnocchi and drain them in the sauce as they rise to the surface. Sauté in a pan for a few seconds to flavor. - - Turn off the heat and also add the burrata mixture and the asparagus tips kept aside mix and serve the asparagus gnocchi with burrata cream and guanciale immediately.

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