Pumpkin gnocchi with ricotta and asparagus tips

Gnocchi with pumpkin
400
gr
Ricotta cheese
100
gr
Green asparagus
250
gr
    ï‹¥

    Preparation

    • Wash the asparagus well, peel the stalks and cut off the tips. Boil them for 8-10 minutes in salted water.
    • Prepare a wok pan with 100 ml of water. When the water comes to temperature pour in the gnocchi mamma emma with pumpkin and pan-fry for 3 minutes.
    • Add the ricotta and drained asparagus. Mix everything in the pan for 1 minute and you’re done!

     

     

    l

    3 tips for a perfect dish

    How to best prepare products mamma emma in 3 easy steps
    1

    Make your own sauce

    Create your own sauce to your liking and bring it to temperature. Add 100 ml of water. Don’t be afraid to thin the sauce too much.

    2

    Add product

    Once the sauce and water have returned to temperature, pour in a packet of mamma emma.

    3

    Pan fry for 3 minutes

    Stir gently for about 3 minutes, the time needed for the sauce to thicken. If necessary, while cooking, add a little water to soften it.

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