Ingredients
For 1 person
- 2 eggs
- 500 g white asparagus
- 250 g gnocchi
- 6 sage leaves
- 2 tbsp butter
- Salt and pepper
- ½ nutmeg
- Gruyère AOP Classic
Preparation
-
Boil the eggs and leave them to cool down, then remove the shells.
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Peel the white asparagus and cook in boiling salted water until al dente. Remove carefully from the water and set aside on a plate.
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Cook the gnocchi as instructed on the packet. Drain and fry in butter until crispy. Season with salt, pepper and nutmeg. Add the sage. When the gnocchi are crispy and golden, add the asparagus.
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Serve the gnocchi and asparagus. Grate the egg and cheese on top.
Bon
Appétit
Appétit
