Recipes

Whole Wheat Gnocchi with Asparagus Pesto (Potato-Free)

To celebrate the height of spring, we made these whole wheat flour gnocchi with a pesto of fresh asparagus and Parmigiano Reggiano cheese. Join...

Nocellara del Belice Monocultivar Extra Virgin Olive Oil

Black Garlic Infused Extra Virgin Olive Oil

Ingredients

Serves: 2

For the gnocchi:
1 ¼ cups water
½ teaspoon coarse salt
2 tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil
1.5 cups wholewheat flour
For the asparagus pesto:
.5 oz baby asparagus, tough ends trimmed
4 tablespoons P.D.O. Parmigiano Reggiano cheese, aged 24 months
1 tablespoon Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil, plus more for drizzling
2 teaspoons Vignoli Black Garlic Infused Extra Virgin Olive Oil
Salt, to taste
Freshly ground black pepper, to taste

250 milliliters water
½ teaspoon coarse salt
2 tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil
210 grams wholewheat flour
160 grams baby asparagus, tough ends trimmed
4 tablespoons P.D.O. Parmigiano Reggiano cheese, aged 24 months
1 tablespoon Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil, plus more for drizzling
2 teaspoons Vignoli Black Garlic Infused Extra Virgin Olive Oil
Salt, to taste
Freshly ground black pepper, to taste

Directions

Make the gnocchi. In a medium pot, combine 1 ¼ cups water, ½ teaspoon coarse salt, and 2 tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil. Bring to a boil.
Gradually add the flour, whisking first with a hand whisk, then stirring with a spoon. The mixture will come together into a soft, compact dough.
Transfer the dough to a work surface and let it cool slightly. Knead it by hand for about 2 minutes until smooth and uniform.
Weigh the dough and divide it into 6 equal parts. Roll each portion into a cylinder by gently rolling it on the work surface, starting from the center and moving your hands outward.
Cut each cylinder into 0.8-inch (2 cm) pieces. Roll each gnocco over a gnocchi board or the back of a fork to create ridges on the outside and a small indentation inside.
Prepare the asparagus pesto. Bring a large pot of unsalted water to a boil. Cook the asparagus for 8 minutes, then drain and let cool. Separate the tips from the stalks and set the tips aside.
Blend the asparagus stalks with the P.D.O. Parmigiano Reggiano, 1 tablespoon Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil, 2 teaspoons Vignoli Black Garlic Infused Extra Virgin Olive Oil, salt, and freshly ground black pepper, to taste. Set aside.
Salt the asparagus cooking water (about 1 tablespoon of coarse salt per quart of water), then cook the gnocchi for 4 minutes.
Using a slotted spoon, transfer the gnocchi to a large bowl and toss with the asparagus pesto.
Plate the gnocchi, top with the reserved asparagus tips, and finish with a drizzle of Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil.

Make the gnocchi. In a medium pot, combine 1 ¼ cups water, ½ teaspoon coarse salt, and 2 tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil. Bring to a boil. Gradually add the flour, whisking first with a hand whisk, then stirring with a spoon. The mixture will come together into a soft, compact dough.
Transfer the dough to a work surface and let it cool slightly. Knead it by hand for about 2 minutes until smooth and uniform.
Weigh the dough and divide it into 6 equal parts. Roll each portion into a cylinder by gently rolling it on the work surface, starting from the center and moving your hands outward. Cut each cylinder into 0.8-inch (2 cm) pieces. Roll each gnocco over a gnocchi board or the back of a fork to create ridges on the outside and a small indentation inside.
Prepare the asparagus pesto. Bring a large pot of unsalted water to a boil. Cook the asparagus for 8 minutes, then drain and let cool. Separate the tips from the stalks and set the tips aside. Blend the asparagus stalks with the P.D.O. Parmigiano Reggiano, 1 tablespoon Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil, 2 teaspoons Vignoli Black Garlic Infused Extra Virgin Olive Oil, salt, and freshly ground black pepper, to taste. Set aside. Salt the asparagus cooking water (about 1 tablespoon of coarse salt per quart of water), then cook the gnocchi for 4 minutes.
Using a slotted spoon, transfer the gnocchi to a large bowl and toss with the asparagus pesto. Plate the gnocchi, top with the reserved asparagus tips, and finish with a drizzle of Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil.