Mediterranean-inspired: asparagus gnocchi with burratina and wild garlic pesto
A recipe from the Port restaurant at the Hotel Hafen Hamburg
The Port restaurant in the traditional Hotel Hafen Hamburg is known for its creative cuisine with a North German character. One of the kitchen highlights is a dish that brings spring fever to the plate: gnocchi with green and white asparagus, combined with melt-in-the-mouth burratina and aromatic wild garlic pesto.
The combination of creamy cheese, lightly roasted asparagus and fresh sage flavors makes this dish a real treat for the palate. The tomberries provide fruity freshness and add a splash of color to the plate.
Preparation time: 35 minutes
Difficulty: ⚫⚫⚪⚪⚪
INGREDIENTS
- approx. 400 g gnocchi
- 2 tbsp butter
- a handful of fresh sage leaves
- 200 g white asparagus
- 200 g green asparagus
- 100 g tomberries (red and yellow mini tomatoes)
- a little rapeseed or olive oil
- 1-2 burratina (room temperature)
- 2-3 tsp high-quality wild garlic pesto
- steak pepper salt mix (or coarse sea salt & black pepper)
Optional for the crunch:
- additional sage leaves
- Butter for deep-frying
PREPARATION
- Peel the white asparagus and only trim the bottom end of the green asparagus.
- Cut both varieties into pieces about 3 cm long and sauté in a pan with a little oil over a medium heat until lightly browned but still firm to the bite.
- Just before the end, add the tomatoes and heat only slightly so that they do not burst open.
- At the same time, cook the gnocchi in salted water according to the packet instructions, drain and leave to drain.
- Melt the butter in a second pan, add the sage leaves and leave to infuse briefly until they release their aroma.
- Toss the gnocchi in the sage butter.
- Carefully cut the burratina into walnut-sized pieces, spread with wild garlic pesto and season with the pepper and salt mixture.
- Optionally, additional sage leaves can be fried in butter and used as a crispy topping.
- To serve, place the gnocchi in the middle of the plate, decorate with asparagus, tomberries and burratina and finish with crispy sage if desired.
TIP
This dish goes perfectly with a cool glass of dry white wine and brings a piece of Hamburg gourmet cuisine to your home.
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