John Myers
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Gnocchi with Boletus Pesto on Asparagus Salad
The perfect gnocchi with boletus pesto on asparagus salad recipe with a picture and simple step-by-step instructions.
Gnocchi with boletus pesto:
- 1 kg Floury potatoes
- 250 g Flour
- 1 Pc. Egg yolk
- 1 packet Dried porcini mushrooms
- 100 g Pine nuts
- 100 g Freshly grated Parmesan
- 50 ml Truffle oil
- 50 ml Olive oil
- 2 tbsp Balsamic vinegar
- Nutmeg
- Salt
- Freshly ground pepper
Asparagus salad:
- 0,5 Bd Asparagus green
- 0,5 Bd Asparagus white
- 150 g Strawberries
- 2 Pc. Spring onions
- 1 Handful Lettuce leaves
- 1 Handful Whole peeled almonds
- Olive oil
- Salt
- Pepper
Dressing:
- 5 Pc. Strawberries
- 1 tsp Dijon mustard
- 1 tsp Honey
- 4 tbsp Bianco balsamic vinegar
- 7 tbsp Olive oil
- Fresh thyme
Gnocchi with boletus pesto:
- Cook the potatoes in their skins for about 20 minutes until soft, drain, allow to evaporate well, peel. Press the potatoes through the press. Knead with the flour, salt, nutmeg and egg yolk by hand and let it rest for a moment.
- For the pesto, wash the dried porcini mushrooms and soak for about 2 hours, then cut them into small pieces. Roast pine nuts in a pan until golden brown, let cool down a little, then grate finely in a mortar. Mix the porcini mushrooms and pine nuts, grate the Parmesan and stir in. Pour in the truffle oil, olive oil and balsamic vinegar and mix everything well. Season to taste with salt and pepper.
- Roll the gnocchi dough into strands, dust with flour and cut off 1 cm long pieces. Shape each piece into an oval shape with floured hands. Simmer the gnocchi in plenty of boiling salted water and lift out with a slotted spoon.
Asparagus salad:
- Clean the green asparagus, peel the white asparagus and remove the woody ends. Cut both varieties into pieces approx. 3 cm in size. Put the olive oil in a pan, fry the white asparagus for about 2 minutes, then add the green asparagus and cook for about 6 to 7 minutes until al dente. Season with salt and pepper.
- Wash and chop the salad, distribute on the plates, drizzle with dressing and spread asparagus pieces and strawberry halves on top. Roast the almonds briefly in the pan and sprinkle over them lukewarm. For the dressing, puree the strawberries and mix well with the remaining ingredients. Season to taste with salt and pepper.
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