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“Gluten-free” Cassava Gnochi with Gorgonzola Cheese and Fresh Asparagus and Spinach
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Pedro de
@partagao- Ingredients
- Recipe
- Peeled Cassava500 g
- Parmesan cheese200 g
- Salt and pepper to taste
- Fresh cream1 l
- Gorgonzola cheese300 g
- Chopped Onion100 g
- Minced garlic2 tablespoon
- Olive oil to taste
- Fresh asparagus500 g
- Spinach300 g
- Cook the cassava until very soft, drain and pass through a sieve twice; Mix with half of the grated Parmesan cheese. Season with salt and pepper; Roll up on the countertop as if it were modeling clay, and cut the gnochi; reserve in a greased tray with oil without touching one another;
- Saute garlic, onion in oil. When well sweated, add the cream. Reduce and add the chopped gorgonzola cheese. Reduce a little more and reserve;
- Wash and clean the asparagus, breaking off the ends, (see tip), cut in half, and cook for 45 seconds in the microwave or blanch in boiling water; Wash spinach, set aside;
- Sear the gnochi in a non-stick skillet with a drizzle of olive oil, set aside;
- On a platter, line the bottom with half the sauce, place the spinach on top and place the sealed gnochi neatly, arrange the asparagus between the gnochi, drizzle with the rest of the sauce, sprinkle with Parmesan cheese and gratin until golden and with the sauce bubbling! Serve as a main for 4 people or a starter for 8.
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