Ingredients for 4 people:

For the gnocchi:

  • 700 g potatoes (floury cooking)
  • 1 egg yolk
  • 200 g flour
  • 4 tablespoons semolina
  • salt
  • nutmeg
  • or 800 g ready-made gnocchi

For the asparagus and tomatoes:

  • 500 g green asparagus
  • olive oil
  • salt
  • pepper
  • sugar
  • juice of one lemon
  • 4 tomatoes cut into quarters
  • 3 cloves garlic peeled and sliced
  • 1 sprig rosemary chopped

Preparation Gnocchi:

  • Wash the potatoes and boil them with skin in well-salted water
  • let the potatoes cool down a bit, peel them and press them through a potato press
  • add the flour, egg yolk, semolina and spices and knead to a dough
  • if the dough is too wet, add a little more flour or semolina
  • roll the dough on a floured work surface into strands about 1.5 cm thick and cut into pieces about 1.5 cm thick
  • roll the individual gnocchi over a fork
  • then place in boiling salted water and cook until they float on the surface

Preparation of asparagus and tomatoes:

  • peel the lower part of the asparagus and cut the stalks into 3 cm. long pieces
  • cut the tomatoes into eighths, place them on a baking tray and season with salt, pepper, garlic, sugar and rosemary, drizzle with plenty of olive oil and dry in the oven at 90 °C for about 3 hours (here you can dry the entire harvest, put it in jars with olive oil and thus preserve it)
  • sauté the asparagus in the tomato olive oil, season and add the lemon juice.
  • add the tomatoes and the gnocchi with some cooking water and toss for 1 minute