Carrot gnocchi with asparagus, pecorino cheese, and lemon
Instructions
Peel the carrots, cut them into rounds, and steam them for about 15 minutes, or until tender.
Blend the carrots with the eggs until smooth; season with salt and gradually stir in the flours until the mixture is soft.
Divide the dough into several portions, roll them into ropes, and, using flour on a work surface, shape them into gnocchi that aren’t too small. Dust them with rice flour and set them aside.
Trim the tough ends off the asparagus, then cut the stalks into smaller pieces and leave the tips whole.
Pour some oil into a non-stick skillet, add the crushed garlic and the asparagus stalks, and sauté for a few minutes.
Add the tips as well, cover with a glass of water, and continue cooking for 8–10 minutes. Season with salt and pepper and remove the garlic.
Cook the gnocchi in plenty of boiling salted water; when they float to the surface, drain them and transfer them to the pan with the asparagus.
Toss with raw olive oil, grated pecorino cheese, and grated lemon zest; finish with shavings of pecorino cheese to taste.
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