Potato Gnocchetti With Pecorino Cream

Preparation:

Preparation: For the gnocchi, boil the potatoes in their skins, draining them slightly al dente; peel them and pass them immediately through a potato masher making them fall on the pastry board, on 250 g of flour collected in a fountain; add an egg, a pinch of salt, a little grated nutmeg, a spoonful of grated Parmesan, mix quickly, then divide the dough into several pieces, roll them on a floured surface to reduce them into thin loaves which you will cut into small pieces (gnocchi). Boil them immediately in plenty of salted water, remove them with a slotted spoon as soon as they come to the surface and place them in a bowl filled with cold water. Cut the asparagus into chunks, leaving the tips whole; Soften everything together in 50 g of butter, salt and pepper, flavor with a sprig of thyme, pour over 400 g of water and let it stew for about ten minutes, then blend everything except the tips: you will obtain a semi-thick sauce. Pour it into a large saucepan, bring it to the boil, dilute the fresh pecorino and toss in the gnocchi. Serve them garnished with asparagus tips and sprinkled with seasoned, grated pecorino.