101RECIPES: Coffee Gnocchi with Asparagus and Hazelnuts

Coffee gnocchi with asparagus and hazelnuts: a special first course that combines unexpected and delicious flavors. The unique combination of coffee, fresh asparagus, and crunchy hazelnuts gives this dish an aromatic note and a crispy texture. Follow the procedure carefully to achieve perfectly balanced and irresistible coffee gnocchi.

Coffee Gnocchi with Asparagus and Hazelnuts

Ingredients:

  • 500g potatoes
  • 150g “00” flour
  • 1 egg yolk
  • 1 teaspoon instant coffee
  • 200g fresh asparagus
  • 50g finely chopped and toasted hazelnuts
  • Parmigiano Reggiano or Grana Padano cheese (optional)
  • Salt, to taste
  • Ground black pepper, to taste
  • Extra virgin olive oil, as needed

Instructions:

Begin preparing the coffee gnocchi with asparagus and hazelnuts by preparing the potatoes.
Thoroughly wash them, then place them in a pot of slightly salted cold water.
Bring the water to a boil and cook the potatoes until they are soft; you can test this by piercing them with a fork.
Drain the potatoes and let them cool slightly. When they are still warm but manageable, peel them and pass them through a potato ricer or a coarse grater.
In a large bowl, mix the mashed potatoes with the flour, egg yolk, and instant coffee. Work the dough until it becomes a smooth and elastic consistency. Add a pinch of salt and ground black pepper for flavor.
Take a portion of the dough and work it on a lightly floured surface to form a cylinder about 2 cm in diameter. Cut the cylinder into pieces about 2 cm in length. Repeat the process with the rest of the dough.
Bring a pot of salted water to a boil and add the fresh asparagus. Cook them for about 3-4 minutes until they are tender but still crisp. Drain them and set them aside.
Place the gnocchi in the boiling water and cook them until they float to the surface, which will take about 2-3 minutes. Once they have surfaced, let them cook for another 30 seconds and then drain them using a slotted spoon.
In a pan, heat a drizzle of extra virgin olive oil over medium heat. Add the cooked asparagus and drained gnocchi.
Transfer the gnocchi and asparagus to a serving dish and sprinkle them with finely chopped and toasted hazelnuts. Add a pinch of ground black pepper, a light drizzle of extra virgin olive oil, and a dusting of cheese.
Serve the coffee gnocchi with asparagus and hazelnuts hot and enjoy them immediately to fully appreciate the combination of unique flavors and textures.

This special first course will leave your guests amazed, thanks to the aroma of coffee that pairs with the sweetness of asparagus and the crunchiness of hazelnuts. Experiment with this recipe for an elegant dinner or a special occasion and let yourself be captivated by the surprising flavor notes.
Enjoy your meal!

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