Young Italian chef Alessandro Bergamo shares his recipe for gnocchi cooked three different ways with asparagus. The perfect seasonal dish for enjoying in company on a beautiful spring day.
Bergamo says the familiar flavours and ingredients in his dish transport him back to his childhood, when his mother and grandmother used to prepare gnocchi with asparagus from the garden on a Sunday, leaving him with what he calls “indelible memories”.
The gnocchi are cooked in three different way: first blanched in water, then browned in a pot to give them a crunchy crust, and finally cooked au gratin with a layer of cheese.
Take a look at his simple spring recipe in the step-by-step recipe below:
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