Ricotta and stridoli gnocchi (with squacquerone and asparagus)


The screeches and squeals arrive at my house in April Ricotta Gnocchi they arise precisely from the overabundance of these delicate shoots which in Italy have as many names as there are dialects. I like them very much and in recent years I have prepared many recipes with this herb: from the classic and indispensable ones noodles al risottofrom the very simple soup to strozzapreti with bacon and this year too I couldn't help but think of a recipe to offer you.

This time I started with ricotta gnocchi which have a delicate flavor to which I added the chopped stridoli previously sautéed in the pan. For the seasoning I took from the fridge: of squacquerone at the right level of ripeness (i.e. very soft, almost liquid) e the smaller and thinner asparagus which I hadn't put in the steamer specifically to use them in a pasta sauce.

The dish passed the taste test: simple, rather quick and very fragrant.

I leave you the recipe for ricotta gnocchi with stridoli, squacquerone and asparagus below, the doses are for 4 people but if you are a glutton I have the impression that they won't be enough…

Ricotta gnocchi and stridoli with squacquerone and asparagus

For the gnocchi:
350 g of well-drained cow's milk ricotta
90 g of already cooked stridoli*
140 g of 00 flour
2 tablespoons of Parmigiano Reggiano
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For the seasoning:
200 g of squacquerone
20/25 small, thin asparagus
Parmesan Cheese
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Pepe

(For 4 people)

Sift the flour into a bowl, add the well-drained ricotta, the stridoli, the grated cheese and a pinch of salt. Work with a fork until you obtain a homogeneous mixture, transfer the dough into a piping bag with a round nozzle (1 to 1.5 cm in diameter). Let it rest for 30 minutes.

Wash and clean the asparagus. Cut them into thin slices and sauté them in a pan with plenty of oil. Add salt and pepper and cook for a few minutes, just long enough for them to soften.

Bring plenty of salted water to the boil. Place the piping bag on the pan and, using a knife, cut the gnocchi by dropping them into the water. When they come to the surface they will be cooked. Drain them and place them in the pan with the asparagus, add the squacquerone and sauté them quickly over medium heat. Distribute on plates and distribute the Parmesan on each portion.

*Take the stridoli and separate the leaves from the tougher stems. Wash and drain them well. Pour some oil into a pan and add the stridoli, lower the heat and put the lid on. Leave to cook for about ten minutes or until they become tender, remove the lid and continue cooking to dry them out a bit. Once cooked, turn them onto a cutting board and chop them finely.


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