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Gnocco fritto with asparagus

Stuffed pasta with mascarpone, mortadella, asparagus, masala sauce, egg yolk cream, green asparagus ribbons, and roasted white asparagus.Dough pillow filled with mascarpone cream, mortadella, and asparagus, topped with masala, egg yolk cream, ribbons of green asparagus, and seared white asparagus.

Ingredients

465gWhole milk
120gWhipped cream
3.5gDry yeast
500gAll-purpose flour
9gSalt
500g00 flour

250gMascarpone
250gCream
100gFinely sliced mortadella
Asparagus
Grated nutmeg

Green asparagus
White asparagus
Pepper and salt
Olive oil

Preparation

  1. In a dough mixer, combine the types of flour with the dry yeast and mix for about 1 minute.
  2. Add the milk and cream and mix for about 6 minutes.
  3. Add the salt.
  4. Continue mixing until the dough reaches about 23 degrees Celsius.
  5. Store the dough cold.
  6. Roll out thinly for service, cut to desired size, and fry for a few seconds at 200 degrees in sunflower oil.

  1. Peel and cook the asparagus with butter at 85 degrees for about 40 minutes sous vide.
  2. Heat the cream with the sliced mortadella in the pan with nutmeg and reduce to about 200 g, let cool.
  3. Finely chop the cooked asparagus.
  4. Whisk the mascarpone and mix with the cold cream and mortadella, and store in the refrigerator for service.

  1. Cook the asparagus sous vide with beurre noisette for about 40 minutes at 85 degrees.
  2. Slice the green asparagus into thin ribbons with a peeler and blanch briefly in salted water, let cool.
  3. Char the white asparagus with a blowtorch before service.
  4. Dress the ribbons with olive oil and salt and pepper to taste before service.

  1. Cook the eggs (M) whole in a steamer at 70 degrees steam for about 45 minutes.
  2. Rinse them cold and crack the egg open, remove the egg white and keep the yolk.
  3. Whisk the yolks and season with some salt, then put in a piping bag.
  4. The yolk is now pipeable.

  1. Fill the gnocchi with the mascarpone.
  2. Pipe the egg yolk over the gnocchi.
  3. Sear the white asparagus.
  4. Top with the prepared asparagus ribbons.
  5. Finish with some fresh cress.