The beauty of Italian cuisine lies in its ability to celebrate seasonal ingredients, transforming simplicity into something truly special. 

Soft potato gnocchi served on a delicate green asparagus cream, accompanied by marinated Gorgonzola and a carefully selected assortment of wild herbs.

The freshness of the asparagus meets the bold character of the Gorgonzola, while the rich aroma of browned butter and the fragrant notes of wild herbs bring elegance and balance to the dish.

A harmony of flavours and textures that reflects a deep connection to nature, respect for quality ingredients, and the simple pleasure of good food.

Perfectly paired with a glass of Follador Ruiol Castei Prosecco. Because the finest flavours deserve to be shared. 

Ingredients

For the potato gnocchi

  • 500 g potatoes

  • 150 g Italian 00 flour

  • 1 egg yolk

  • Salt, to taste

For the liquid asparagus filling

  • 200 g green asparagus

  • 30 g yellow onion

  • 20 g brown butter

  • Salt, to taste

For the marinated Gorgonzola

  • 80 g Gorgonzola

  • 20 ml soy sauce

  • 15 ml mirin

For the finishing touches

  • Wild herbs, as needed

  • Fresh geranium, as needed

  • Mugwort (artemisia), as needed

  • Samphire, as needed

  • Bladder campion shoots (carletti), as needed

  • Brown butter, as needed

Method

Prepare the gnocchi

Boil the potatoes whole, with their skins on, until fully cooked. Peel them while still hot and mash until smooth. Add the flour, egg yolk and salt, working the mixture quickly until a uniform dough forms. Shape into gnocchi and set aside, lightly dusted with flour.

Prepare the liquid asparagus cream

Gently sauté the asparagus in a pan with the yellow onion and brown butter, cooking only briefly to preserve the asparagus's natural grassy, vegetal character.

Blend the mixture without adding any other ingredients until smooth and fluid. The potato in the gnocchi will subsequently help balance the asparagus's natural tannic qualities.

Prepare the marinated Gorgonzola

Allow the Gorgonzola to marinate in the soy sauce and mirin, giving it greater aromatic depth and a more pronounced umami character.

Cook the gnocchi

Cook the gnocchi in salted boiling water until they rise to the surface. Transfer them to a pan with brown butter and wild herbs, gently tossing until coated in a delicate glaze.

Plate and serve

To finish, spoon the liquid asparagus sauce onto the base of each plate. Arrange the hot gnocchi over the sauce, then add the marinated Gorgonzola and fresh herbs: geranium, mugwort, samphire and bladder campion shoots.

These finishing touches bring freshness, aromatic complexity and a harmonious balance of coastal and vegetal flavours to the dish.