INGREDIENTS (4 servings)

1.5 lb of potatoes / 0.7 lb of asparagus / 0.5 lb of flour / 2 egg yolks / butter / grated parmesan / salt

Boil the potatoes with their skin. Clean the asparagus, boil them in salted water for few minutes, then drain them leaving them “al dente”. Cut them in small pieces (2 fingers long). Peel the potatoes, squash them with a potato masher, add the flour, yolks, salt and knead. form long and thin rolls, and cut some small portions that you are going to flat with your thumb. Put inside each of these a piece of asparagus, then close it leaving the vegetable inside the gnocco. Continue till all the ingredients are finished. If the dough gets sticky, add some flour. In a pan, melt some butter, boil the gnocchi in water and when they come to the surface transfer them in the pan with the butter. Season them for one minute, turn the heat off and add the parmesan and a spoonful of the cooking water.