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STEPS
INGREDIENTS

Thinly slice the leek

Thinly slice the leek

Add it to a pan with some oil and a splash of water

Add it to a pan with some oil and a splash of water

Chop the tips off and set aside

Chop the tips off and set aside

Chop the bottoms and add them to the pan

Chop the bottoms and add them to the pan

Chop the parsley

Chop the parsley

Stir it in and add some water to cook the asparagus, after 5-10 minutes add in the tips. Pour in the wine when the water evaporates.

Stir it in and add some water to cook the asparagus, after 5-10 minutes add in the tips. Pour in the wine when the water evaporates.

When the wine is about to evaporate add the gorgonzola in chunks and lower the heat

When the wine is about to evaporate add the gorgonzola in chunks and lower the heat

When the gorgonzola melts add the cream in

When the gorgonzola melts add the cream in

Cook until you reach an homogeneous thick cream

Cook until you reach an homogeneous thick cream

Add the cooked gnocchi in. This time I wanted to use red cabbage gnocchi (you can find how to make them among my other guides)

Add the cooked gnocchi in. This time I wanted to use red cabbage gnocchi (you can find how to make them among my other guides)

Saut\u00e9 well to mix the sauce and gnocchi evenly.

Sauté well to mix the sauce and gnocchi evenly.

Enjoy!

Enjoy!

  • 500.0g Gnocchi
  • 300.0g Asparagus
  • 150.0g Gorgonzola
  • 150.0ml Extra thick double cream
  • 1/2 Leek
  • Olive oil
  • 1/4bnch Parsley
  • 50.0ml White wine