Creamy delicatessen: Gnocchetti with asparagus, sausages & provola

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When you type "sausage" in Google search, the first suggestion you will be given is "sausage and asparagus". How come? Today we will clarify why these two ingredients are always united. The first reason could be that cuisine is love, and there are no rules in love. He is curvy and medium height, she is tall and thin, a little reminiscent of Stanlio and Olio, but with somewhat different effects. Seriously speaking, these two ingredients are often popping up together because they belong to the tasty triangle with pasta.

Still, something is missing in this love triangle. Something creamy, and that's why our beloved smoked provola is here to make the asparagus creamy. Why? Let's say that a dish without cream (or sauce) is not really #foodporn. And here is where our latest recipe is born: Gnocchi - strictly Gragnano; Sausage - with fennel; Asparagus -freshly picked. Try it and receive lots of love. You are ready?

Here is the detailed list of ingredients needed for this recipe:

  • 350 g Pastificio Faella wheat semolina Gnocchi;
  • 300 g fresh sausage with fennel;
  • n.15 asparagus;
  • 200 g fresh buffalo provola;
  • Salt and Pepper optionally;
  • 1 garlic clove;
  • Chili pepper;

In a large pot fry the garlic, oil, and chili. When it gets colored, remove them and sauté the sausage without the gut.

Meanwhile, remove the outer part of the asparagus with a potato peeler and separate the tips from the stem. Take the tips and sauté them together with the sausage, while the stems should go to the salted boiling water. Keep the water after the stems are boiled since the pasta should be cooked in the same water.

Once blanched, let the stems cool in cold water to keep them bright and green. Afterward, whisk them within a mixer together with the provola (which we cut into cubes) with a drizzle of oil, salt, and pepper to create a creamy consistency.

Now, let's move on to pasta. Put the Gnocchi in the water and cook them al dente, as per the rule.

We are almost at the end, but now the best is coming. Remove the pasta from the water and add it into the pot with sausage and asparagus tips. Pour in the asparagus cream and provola until it becomes a creamy, creamy consistency. Mix everything and let the cream adhere to the pasta, shake it a few times and voila - our pasta is ready.

Set up the table and serve this fabulous dish. Enjoy your meal!

Need more help? Check out our video recipe

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