Potato Gnocchi with Yogurt and Asparagus Cream and Crumbled Egg

Preparation

Step 1: Cook the potatoes

• Choose potatoes of a similar size so they cook evenly.

• Put the unpeeled potatoes into a pot with lightly salted cold water.

• Bring to the boil.

• Cook for about 30 minutes from the moment the water starts boiling.

Step 2: Prepare the asparagus

• Wash the asparagus.

• Cut the stalks into small slices and keep the tips whole.

• Peel the garlic clove.

• Heat a little olive oil in a frying pan.

• Add the asparagus and garlic and cook for a few minutes.

• Add a small amount of water and cook for another 10 minutes, until the asparagus is soft.

• Season with salt and pepper.

• Set the asparagus tips aside.

• Blend the rest of the asparagus with the yogurt until smooth.

• Set aside.

Step 3: Cook the eggs

• Cook the eggs in boiling salted water for 10 minutes.

• Cool them under cold running water.

• Peel the eggs.

• Separate the yolks from the whites.

Step 4: Make the gnocchi

• Drain the potatoes.

• Peel them while they are still hot.

• Mash them immediately onto the work surface. Add a pinch of salt.

• Add the flour a little at a time and knead only until a dough forms.

• Shape the dough into a rectangle and cut it then into strips.

• Roll each strip into a log about 1.5 cm thick.

• Cut the logs into pieces about 2 cm long.

• Roll each piece over a gnocchi board or the back of a fork to make ridges.

• Place the gnocchi on a floured tray, leaving space between them.

Step 5: Cook and dress the gnocchi

• Cook the gnocchi in boiling salted water.

• As soon as they float to the surface, remove them with a slotted spoon and drain well.

• Add the gnocchi to the pan with the asparagus and yogurt cream.

• Add the grated pecorino.

• If needed, add a little cooking water to loosen the sauce.

• Add the reserved asparagus tips.

Step 6: Serve

• Divide the gnocchi between 2 plates and top each portion with the crumbled egg yolks.

• Serve immediately.