Whole Wheat Gnocchi with Asparagus Pesto (Potato-Free)

To celebrate the height of spring, we made these whole wheat flour gnocchi with a pesto of fresh asparagus and Parmigiano Reggiano cheese. Join us on this culinary journey with our Nocellara del Belice Monocultivar Extra Virgin Olive Oil—with its irresistible fruity notes—and our Black Garlic Infused Extra Virgin Olive Oil, a true secret weapon in the kitchen that adds depth and aroma to hundreds of dishes.

Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil front of 16.9oz bottle

Black Garlic Infused Extra Virgin Olive Oil front of 8.5oz bottle

Ingredients

Serves:2

Imperial Metric

For the gnocchi:

1 ¼ cups water
½ teaspoon coarse salt
2 tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil
1.5 cups wholewheat flour

For the asparagus pesto:

.5 oz baby asparagus, tough ends trimmed
4 tablespoons P.D.O. Parmigiano Reggiano cheese, aged 24 months
1 tablespoon Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil, plus more for drizzling
2 teaspoons Vignoli Black Garlic Infused Extra Virgin Olive Oil
Salt, to taste
Freshly ground black pepper, to taste

250 milliliters water
½ teaspoon coarse salt
2 tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil
210 grams wholewheat flour
160 grams baby asparagus, tough ends trimmed
4 tablespoons P.D.O. Parmigiano Reggiano cheese, aged 24 months
1 tablespoon Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil, plus more for drizzling
2 teaspoons Vignoli Black Garlic Infused Extra Virgin Olive Oil
Salt, to taste
Freshly ground black pepper, to taste

Preparation

Imperial Metric

Make the gnocchi. In a medium pot, combine 1 ¼ cups water, ½ teaspoon coarse salt, and 2 tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil. Bring to a boil.
Gradually add the flour, whisking first with a hand whisk, then stirring with a spoon. The mixture will come together into a soft, compact dough.
Transfer the dough to a work surface and let it cool slightly. Knead it by hand for about 2 minutes until smooth and uniform.
Weigh the dough and divide it into 6 equal parts. Roll each portion into a cylinder by gently rolling it on the work surface, starting from the center and moving your hands outward.
Cut each cylinder into 0.8-inch (2 cm) pieces. Roll each gnocco over a gnocchi board or the back of a fork to create ridges on the outside and a small indentation inside.
Prepare the asparagus pesto. Bring a large pot of unsalted water to a boil. Cook the asparagus for 8 minutes, then drain and let cool. Separate the tips from the stalks and set the tips aside.
Blend the asparagus stalks with the P.D.O. Parmigiano Reggiano, 1 tablespoon Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil, 2 teaspoons Vignoli Black Garlic Infused Extra Virgin Olive Oil, salt, and freshly ground black pepper, to taste. Set aside.
Salt the asparagus cooking water (about 1 tablespoon of coarse salt per quart of water), then cook the gnocchi for 4 minutes.
Using a slotted spoon, transfer the gnocchi to a large bowl and toss with the asparagus pesto.
Plate the gnocchi, top with the reserved asparagus tips, and finish with a drizzle of Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil.

Make the gnocchi. In a medium pot, combine 1 ¼ cups water, ½ teaspoon coarse salt, and 2 tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil. Bring to a boil. Gradually add the flour, whisking first with a hand whisk, then stirring with a spoon. The mixture will come together into a soft, compact dough.
Transfer the dough to a work surface and let it cool slightly. Knead it by hand for about 2 minutes until smooth and uniform.
Weigh the dough and divide it into 6 equal parts. Roll each portion into a cylinder by gently rolling it on the work surface, starting from the center and moving your hands outward. Cut each cylinder into 0.8-inch (2 cm) pieces. Roll each gnocco over a gnocchi board or the back of a fork to create ridges on the outside and a small indentation inside.
Prepare the asparagus pesto. Bring a large pot of unsalted water to a boil. Cook the asparagus for 8 minutes, then drain and let cool. Separate the tips from the stalks and set the tips aside. Blend the asparagus stalks with the P.D.O. Parmigiano Reggiano, 1 tablespoon Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil, 2 teaspoons Vignoli Black Garlic Infused Extra Virgin Olive Oil, salt, and freshly ground black pepper, to taste. Set aside. Salt the asparagus cooking water (about 1 tablespoon of coarse salt per quart of water), then cook the gnocchi for 4 minutes.
Using a slotted spoon, transfer the gnocchi to a large bowl and toss with the asparagus pesto. Plate the gnocchi, top with the reserved asparagus tips, and finish with a drizzle of Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil.

For this recipe you need

Nocellara del Belice Monocultivar Extra Virgin Olive Oil

Black Garlic Infused Extra Virgin Olive Oil

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