Potato gnocchi with asparagus, peas, broad beans and Grana Padano
| Difficulty
Facile
|
Preparation  45 min
|
Servings for  4 people
|
Ingredients
800 g potato gnocchi
100 g Grana Padano
1 bunch asparagus
100 g broad beans (shelled)
100 g peas (shelled)
1 leek
Extra virgin olive oil
Salt and pepper
Basil
Preparation
Clean the vegetables and shell the broad beans and peas.
Blanch the broad beans and remove the skin.
Remove the hard woody part of the asparagus and boil them until soft. Cut them into small pieces leaving the tips in one piece.
In a pan, heat a drizzle of extra virgin olive oil and add the chopped leek. Cook for a few minutes, then add the vegetables. Cook over medium heat for 10 minutes.
In the meantime, cook the gnocchi in plenty of salted water.
Drain and add them to the vegetables adding grated Grana Padano and fresh basil.
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