Potato Gnocchi with wild green asparagus
Ingredients for 2/3 people
- 500g of Potato Gnocchi
- 5 sticks of fresh wild asparagus
- 1 tablespoon of olive oil
- 2 tablespoons of Parmigiano Reggiano cheese
- 1 pinch of chopped parsley
- salt and pepper
Cut the tips of the asparagus to a length of two centimetres and put them aside, then very finely chop the stems until you get to the end part which will be thrown away. Heat the olive oil in a saucepan with the chopped asparagus and leave to simmer for around 10 minutes until soft, at this point add the tips and continue cooking for another two minutes. Boil the gnocchi and place on the asparagus, then sprinkle with the Parmigiano and parsley.
Serve immediately.
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