gnocchetti with asparagus and saffron
INGREDIENTS
(for 4 people)
- 1kg Potatoes
- 2 Eggs
- 300g Flour
- 200g Asparagus
- 50g Cured guanciale
- 10g Saffron
- 1L Meat broth
- 1 Clove of garlic
METHOD
- Boil the potatoes and press them through a ricer, salt them and let them cool; add the eggs and knead on the work surface, gradually adding the flour.
- With the well-kneaded dough form small gnocchetti.
- Dice the guanciale, place it in a pan, add the garlic and oil and sauté over high heat for about 5 minutes; add the asparagus cut into pieces and cook over high heat for another 10 minutes, season with salt and add the broth in which the saffron was previously steeped.
- Cook the gnocchetti in plenty of salted water, drain them, add them to the sauce and add the cream; flavor everything for about 2 minutes over high heat.
- Serve hot with a sprinkle of parsley and Parmesan.