HOW TO PREPARE
For the ricotta gnocchi:
Sift the ricotta, draining it of its water.
Transfer it to a stainless steel bowl, add the grated Parmesan cheese, the beaten eggs, a pinch of fine salt and freshly ground black pepper.
Add the flour and knead the dough making it homogeneous.
Dust the wooden pastry board with re-milled semolina flour for pasta, cut a piece of the gnocchi dough and work it on the pastry board creating a roll a couple of centimeters thick which you will then cut with a knife into small cylinders approximately every two centimeters.
Roll the gnocchi again in the semolina flour so that they do not stick while waiting to cook them in boiling salted water.
Cooking time : a few minutes after immersing them in water , as soon as they come to the surface.
For the seasoning:
Nectar the asparagus from the woody end of their stem.
Cut the asparagus tips more or less all the same in length and the rest of the stem into small slices about one centimeter thick.
Blanch the asparagus tips and slices separately for a few minutes in boiling salted water.
The fresh spring onions should be cleaned of the external coating, the final green part and the lower part with any roots, then cut into one centimeter rounds and washed.
At this point sprinkle the bottom of a pan with a drizzle of extra virgin olive oil, add the sliced fresh onions and after a few minutes of cooking, add the asparagus slices, the fresh aromatic herbs and the fresh pecorino cheese cut into small pieces with a spoonful of water cooking time to facilitate the melting of the pecorino.
Skip the ricotta gnocchi in this sauce, serve on a plate, garnish with the asparagus tips and serve piping hot.
