Basically this is just comfort food. That's a plate of soft gnocchi with a creamy cheese sauce anyway, but supplemented with asparagus it puts a smile on your face. At least it did for me…

The cheese sauce is made with Taleggio, a delicious Italian cheese, and some coarse mustard. A perfect combination with the gnocchi and certainly also with the asparagus. Topped with parsley and a few slices of summer truffle, it is also a festive dish.

The summer truffle is the cheapest truffle. It has (much) less taste than, for example, a winter truffle, but it is still tasty and it just looks great. So definitely buy it!

As usual, I cooked the white asparagus sous vide, but do it in your own favorite way. As long as they are cooked and tasty…

Finally, I made this dish as an appetizer. For a main course you just make a little more.

To work!

Gnocchi met asperges en kaassaus — Pin
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Gnocchi with asparagus and cheese sauce

5.0 from 1 vote

Course: Appetizer, Main courseDifficulty: Average

Portions

persons

Preparation time

hour

Tools:
– Sous vide set (link is alleen de stick)
– Gnocchi plate (or use a fork)
– Truffelschaaf

Ingredients

For the asparagus
10 white asparagus, peeled
mace
butter
6 purple or green asparagus
For the gnocchi
350 gr floury potatoes, peeled
100 gr flower
1 egg
For the cheese sauce
25 gr butter
25 gr flower
250 ml milk
50 gr Taleggio
Mustard
And further
1 fresh summer truffle
curly parsley

Preparation

asparagus
Peel the white asparagus, vacuum seal with some foil and a little butter. Cook at 88ºC in 40 minutes.
Cut the end of the green or purple asparagus. Place them in an oven dish, sprinkle with some olive oil, salt and pepper and cook them at 220ºC for 20 minutes.
Gnocchi
Boil the potatoes until tender and mash with a pestle or passe-vide. Let cool.
Mix the potatoes with the flour and egg, form a ball. Sprinkle some flour on your counter and knead the dough until it is elastic. That takes about 5 to 10 minutes. Is your dough still sticky? Feel free to add some flour.
Divide the dough into four equal parts. I didn't use that much so froze 3 pieces for later.
Roll out the dough into a long string that is the same thickness throughout; about 2/3 cm. Then you cut that ribbon into pieces and shape those pieces on a gnocchi board.
Boil them in salted water for about 8 minutes.
Cheese sauce
Make a roux: melt the butter in a saucepan, then add the flour. Stir well with a whisk and bake for a minute, until it starts to smell a bit like cookies.
Pour in the milk while stirring and keep stirring until you have a smooth sauce.
Cut the Taleggio into small cubes and add to the sauce. Stir until dissolved.
Season with the coarse mustard (I put a large teaspoon in it), pepper and salt.
Set aside and reheat before using.
layout
Mix the gnocchi with the cheese sauce and spoon into the center of your plate.
Cut the asparagus into equal pieces and divide over the gnocchi.
Shave a few slices of truffle over the dish and finish with some parsley.
Buon appetito!