Asparagus Gnocchi with Burrata Cream and Pancetta

Asparagus gnocchi with burrata cream and pancetta is a rich and flavorful dish that combines the delicacy of asparagus with the creaminess of burrata and the crispiness of pancetta. Here’s how to prepare them.

Ingredients

• 500 g fresh asparagus
• 1 kg floury potatoes
• 200-250 g 00 flour (the quantity may vary depending on how much the potatoes absorb)
• 1 egg (optional)
• Salt to taste
• Nutmeg (optional)
• 200 g burrata
• 150 g smoked pancetta, cubed
• Extra virgin olive oil
• Black pepper to taste
• Grated Parmesan for garnish

Preparation

1. Start by boiling the potatoes with their skins in lightly salted water until tender. Meanwhile, trim the asparagus by removing the tough part of the stem, then cook them in boiling salted water for about 5-7 minutes until tender.
2. Drain the asparagus, reserving some of the cooking water, and blend them with an immersion blender, adding a little of their water until you get a smooth cream.
3. Drain and peel the potatoes, then pass them while still hot through a potato ricer into a large bowl.
4. Make a well in the center of the mashed potatoes and add the asparagus cream, the egg, a pinch of salt, and nutmeg. Start kneading, adding the flour a little at a time until you get a homogeneous dough that is not too sticky.
5. On a floured surface, take a portion of dough and roll it with your hands to form cylinders about 2 cm in diameter. Cut the cylinders into pieces about 2 cm long and shape each piece into the classic gnocchi form by rolling them on a fork or gnocchi board.
6. In a large skillet, brown the pancetta without adding any extra fat until it becomes crispy. Drain on paper towels and set aside.
7. Cook the gnocchi in boiling salted water and, as soon as they float to the surface, drain them with a slotted spoon and transfer directly to the skillet with the crispy pancetta. Add a ladle of gnocchi cooking water to combine well.
8. Remove the burrata from its whey and blend it with an immersion blender until it becomes a soft cream.
9. Plate the gnocchi, top with a spoonful of burrata cream, add the crispy pancetta, a grind of black pepper, and garnish with Parmesan shavings.

Trivia

Originally, gnocchi were made only with flour and water and were called “malfatti” or “strozzapreti”. The addition of potatoes to the recipe is a later variation that gave rise to the gnocchi we know today. The pairing of asparagus and burrata is an example of contemporary Italian cuisine that loves to play with contrasts of texture and flavor.