*Using a potato ricer gives gnocchi a lighter texture, but you can also grate them. Either way, make sure they are thoroughly cooked through, especially if you have potatoes are varying sizes. If you prefer to boil potatoes for this recipe, you may also need to add a little more flour so the dough isn’t too sticky.

Makes 6 to 8 servings

Gnocchi:

1 kg Russet potatoes, (about 4 medium)

2 large egg yolks

150 g all-purpose flour (about 1-1/4 cups)

1/2 teaspoon salt

¼ teaspoon ground nutmeg

Asparagus:

2 bunches asparagus, trimmed and cut into 1-inch pieces

1/4 cup salted butter

Zest of half a lemon

Half a lemon, cut into wedges

Freshly grated Parmesan cheese

Dried chili flakes (optional)

Blanche asparagus in boiling salted water until tender-crisp, about 1 minute. Immediately chill in ice water until ready to use.

Melt the butter in a large skillet over moderately high heat. Cook, stirring until the butter develops brown flecks and smells nutty. Remove from heat.

Drain asparagus and pat dry. Add to butter with lemon zest.

Gnocchi: Wash potatoes and cut a shallow slit down the length of potato. Place directly on oven rack and bake in 375°F oven until fork tender, about one hour. While still warm, peel potatoes and rice them or put through a food mill. Place milled potato into large bowl; discard potato skins.

Gently stir in egg yolks. Sift flour, salt, and nutmeg over potato mixture; stir to combine.

Knead gently. Divide dough into 8 pieces. Roll each piece into 1/2-inch-diameter rope, on a floured work surface, incorporating additional flour if required. Cut dough into 1-inch lengths and make grooves in each piece with gnocchi board or fork.

Boil gnocchi in a large pot of salted water and remove from water as soon as they have risen to the surface, about 2 minutes.

To Finish the Dish: When the gnocchi is cooked, return butter to a low heat, and scoop the cooked gnocchi into the pan with a slotted spoon. Toss until the gnocchi and asparagus are coated with the brown butter. Finish with a squeeze of lemon juice (or to taste) and a few tablespoons of the cooking water to create more saucy texture, if desired. Serve immediately with passed cheese and chili flakes.

 

 

 

 

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