In this recipe, Provolone Valpadana PDO’s flavor enriches the traditional way to make gnocchi.

INGREDIENTS

• 10 oz of grated Provolone Valpadana PDO
• 10 oz of boiled potatoes
• 7 oz of flour
• 1 egg
• Salt
• 3 Tbs of leeks
• 1 knob of butter
• 10 oz of asparagus
• 1 oz potato
• vegetable broth
• extra virgin olive oil

DIRECTIONS:

Gnocchetti: Mix well all the ingredients (Provolone Valpadana PDO, boiled potatoes, flour, egg and salt) and form the gnocchetti by working them one by one with the palm of your hand, so they acquire a lengthened shape. For the sauce: Snap off and reserve the hard part of the asparagus. Salt the heads and mix with a knob of butter. Meanwhile, brown the leeks in hot oil, cut into slices, cut the potato into small cubes, add the reserved hard parts of asparagus. Salt and allow to cook in a cup of vegetable broth. Purée the mixture when cooked thoroughly. Cook the Gnocchetti and serve them with the sauce and the heads of asparagus.