- First courses
- 30 min
Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola
2 packs Nonno Nanni gnocchi stuffed with Stracchino
1 pack Nonno Nanni Robiola
300 g asparagus
70 g peas (fresh or frozen)
half a leek
30 ml milk
extra virgin olive oil
1 clove garlic
oregano and fresh basil for decoration
Nonno Nanni Gnocchi conceal tasty fillings on the inside: Stracchino Nonno Nanni, Mushrooms, Spinach and Radicchio
Using a potato peeler, trim the fibrous outer layer from the stems of the asparagus spears.
Rinse under running water. Cut the stems into pieces and leave the tips whole or cut lengthwise into halves.
Chop the leek finely.
Rinse the peas.
Heat a little oil in a pan with the garlic clove. Add the leek and sweat until soft.
Add the peas and the asparagus. Season with salt and pepper and continue cooking briefly to allow the flavours to develop.
Add two or three tablespoons of water, cover with a lid and cook for about 10 minutes.
Bring plenty of salted water to the boil in a pot.
Meanwhile, place the Robiola and the milk in a small saucepan and melt the cheese into the milk on a low heat.
Plunge the Gnocchi in the water and bring back to the boil.
Once the Gnocchi float to the surface, drain them and tip into the vegetable mixture.
Toss for a few moments in the pan to coat the Gnocchi with the sauce.
Place in the serving plates and finish with the creamed Robiola and few leaves of herbs of your choice.