Gnocchi With White Asparagus And Spinach - cooking recipe

Ingredients

1 2/3 lb baking potatoes
1 pinch grated nutmeg
1/3 cup durum wheat flour
1/3 cup cornstarch
3 None egg yolks
6 tbsp butter
1 lb white asparagus, with the woody ends cut off and sliced
1 None shallot, peeled and finely diced
5 oz baby spinach
3/4 cup hazelnuts, toasted and coarsely chopped
2 oz Parmesan cheese, grated

Preparation

Cook potatoes in boiling salted water for about 25 mins. Drain, let cool slightly and peel. Pass through a potato ricer, season and add nutmeg. Add flour, let cool slightly then add cornstarch and egg yolks. Set aside to cool completely.
Roll out potato dough on a floured work surface. Cut into approximately 80 pieces then press each dumpling lightly with a fork. Cook gnocchi in simmering salted water, working in batches, for 2-4 mins (do not boil), until they float to the surface. Remove with a slotted spoon and drain.
Melt 1 1/2 tbsp butter in a large skillet and saute gnocchi for 5 mins until golden, turning as necessary. In another pan, melt 1 tbsp butter and saute asparagus and shallots for 3-4 mins then add spinach and cook for 2 mins. Season then toss with gnocchi. Melt remaining butter and briefly cook hazelnuts. Serve gnocchi on 4 plates, drizzled with hazelnut butter and sprinkled with Parmesan cheese.