Potato dumplings with sheep cheese cream
Instructions
For the dumplings, boil the potatoes in their skins, scolandole slightly al dente; Peel them and put them immediately to the potato masher, making them fall on pastry Board, about 250 g of flour a fountain; Add an egg, a pinch of salt, a rub of nutmeg, a teaspoon of grated Parmesan, knead quickly, then divide the dough into several pieces, rotolateli on floured pastry Board to reduce them in thin cut loaves into chunks (dumplings).
Boil them in salted water, remove them with a slotted spoon, soon will be afloat and toss them in a bowl filled with cold water.
Cut the asparagus into chunks, leaving tips whole.
Saute all together in 50 g of butter, add salt, pepper, flavored with a sprig of thyme, bathed with 400 g of water and let it simmer for ten minutes, then blend everything except tips: get a sauce based.
Pour into a large saucepan, bring to a boil, add the fresh pecorino and saltatevi gnocchi.
Serve garnished with asparagus tips and sprinkling them with pecorino cheese, grated.
Ingredients and dosing for 4 persons
- For the gnocchi:
- 1000 g of potatoes
- 250 g of flour
- 1 egg
- Parmigiano
- 1 rub of nutmeg
- Salt
- For the sauce:
- 300 g of asparagus sprouts
- 150 g of fresh pecorino cheese
- 1 tablespoon of seasoned pecorino cheese
- Butter
- Thyme
- Salt
- Pepper
- = = For Work Surface:
- Little of flour