- 25 min
Nonno Nanni Gnocchi with asparagus and cherry tomatoes
500 g Nonno Nanni Gnocchi
200 g cherry tomatoes
300 g asparagus
1 clove garlic
Salt and pepper
Extra virgin olive oil
Nonno Nanni Potato Gnocchi have been created for those who love traditional flavours from the past.
Clean and trim the asparagus, removing the woody part of the stem with a potato peeler. Rinse under running water. Cut the stems into discs, leaving the tips whole. Cut half of the tips lengthwise into two pieces and leave the other half whole.
Rinse the cherry tomatoes and cut into halves.
Heat a little oil in a pan with the clove of garlic. Add the asparagus and cook for a few minutes to develop the flavours, adding two or three tablespoons of water.
Add the cherry tomatoes, season with salt and pepper and cook for 5 minutes.
Cook the Gnocchi in salted boiling water, drain as soon as they rise to the surface and tip into the pan with the sauce. Toss the Gnocchi to coat well with the sauce.
Add the leaves of fresh basil and serve.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola