Servings:
4
Prep time:
45
Cooking time:
45
INGREDIENTS
INSTRUCTIONS
- Boil slowly two whole potatoes in their skins for 20 minutes. Peel the remaining, cut into cubes and keep them covered with cold water. Peel the asparagus and cut it into cubes of equal size to those of the potatoes.
- Peel the tomatoes, remove the seeds, cut into cubes and toss with the peeled, dried and finely by hand chopped basil.
- Peel the boiled potatoes and mash into puree, then place them on a pastry board, add the flour and the bran, a pinch of salt, freshly grounded pepper and a little water. Knead the ingredients gradually, pouring, if needed, a little more 'water to obtain a homogeneous paste.
- Divide the dough into 4 pieces. Roll them with your hands to form thin rolls, then cut into cubes an inch long , crush them with your thumb, flour them well and put them on a tray to rest.
- Take out the diced potatoes of the water and blanch for 1-2 minutes in salted water . Drain and keep the cooking water warm . Season the potatoes immediately with 3-4 tablespoons of olive oil and chopped garlic, pour into a heavy-bottomed pan and sauté over medium heat for 5 minutes abundant.
- Boil the gnocchi with the diced asparagus, for less than 10 minutes in the water you used for boiling the potatos cubes. Drain the not too dry gnocchi, arrange them in the pan with the potatoes and saute for a minute. Add the tomatoes and basil, stir and serve . If you like, you can add flavor to the end with the cheese, grated or reduced to flakes . To add nuances of more decisive taste , choose well seasoned pecorino or Ragusa.
