Asparagus egg dumplings
Instructions
Dissolve in a pot with 25 cl of water 100 g butter cut into pieces and a pinch of salt.
When the butter has melted add the flour at once.
Started to stir vigorously with a wooden spoon to prevent the formation of lumps and continue until the mixture is homogeneous.
Stirring constantly, let dry for a few minutes until dough starts to break away from the walls of the pot.
Always focused on, add the tomato paste, stir until the color is uniform and then turn off the heat.
Add the eggs one at a time, without merging the next if the former has not been incorporated.
Fill with the mixture in a pastry pocket with the smooth opening and let it drop into boiling salted water, cutting the dough to form the dumplings.
Drain the gnocchi when afloat and toss with asparagus tips sauteed in a skillet with butter and a pinch of grated nutmeg.
Ingredients and dosing for 4 persons
- 150 g of white flour
- 150 g of butter
- 4 eggs
- 300 g of boiled asparagus tips
- 1 tablespoon of double tomato paste
- 1 pinch of grated nutmeg
- 1 == Pto Meeting