Egg Gnocchi With Asparagus

Preparation:

Preparation: Dissolve 100 g of butter cut into small pieces and a pinch of salt in a saucepan with 25 cl of water. When the butter has melted, pour the flour in one go. Start mixing vigorously with a wooden spoon to avoid the formation of lumps and continue until the mixture is homogeneous. Stirring continuously, let the dough dry for a few minutes until it starts to detach from the sides of the pan. Still on the heat, add the tomato paste, mix until the color becomes homogeneous and then turn off the heat. Add the eggs one at a time, without adding the next one if the previous one hasn't been incorporated. Fill a pastry bag with a smooth nozzle with the mixture and drop it into plenty of boiling salted water, cutting the dough to form gnocchi. Drain the gnocchi when they float to the surface and season them with the asparagus tips sautéed in a pan with the butter and a pinch of grated nutmeg.