Gnocchi With White Asparagus And Spinach

• 1 2/3 lb baking potatoes
• 1 pinch grated nutmeg
• 1/3 cup durum wheat flour
• 1/3 cup cornstarch
• 3 None egg yolks
• 6 tbsp butter
• 1 lb white asparagus, with the woody ends cut off and sliced
• 1 None shallot, peeled and finely diced
• 5 oz baby spinach
• 3/4 cup hazelnuts, toasted and coarsely chopped
• 2 oz Parmesan cheese, grated

1. Cook potatoes in boiling salted water for about 25 mins. Drain, let cool slightly and peel. Pass through a potato ricer, season and add nutmeg. Add flour, let cool slightly then add cornstarch and egg yolks. Set aside to cool completely.
2. Roll out potato dough on a floured work surface. Cut into approximately 80 pieces then press each dumpling lightly with a fork. Cook gnocchi in simmering salted water, working in batches, for 2-4 mins (do not boil), until they float to the surface. Remove with a slotted spoon and drain.
3. Melt 1 1/2 tbsp butter in a large skillet and saute gnocchi for 5 mins until golden, turning as necessary. In another pan, melt 1 tbsp butter and saute asparagus and shallots for 3-4 mins then add spinach and cook for 2 mins. Season then toss with gnocchi. Melt remaining butter and briefly cook hazelnuts. Serve gnocchi on 4 plates, drizzled with hazelnut butter and sprinkled with Parmesan cheese.

baking potatoes, nutmeg, durum wheat flour, cornstarch, egg yolks, butter, white asparagus, shallot, baby spinach, hazelnuts, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/18190 (may not work)