The tricolored gnocchi with white asparagus cream is an easy, fast and colored main dish. It is a combination of sweet and strong flavors: white asparagus, onion, smoked bacon and Grana Padano cheese.
Insalata di chiocciole
Tricolored gnocchi with white asparagus cream
Ingredients – 4 people
  • 800g tricolored gnocchi
  • 220g white asparagus cream
  • 1 onion
  • 150g smoked bacon
  • 50g Grana Padano
  • Oil q.s.
  • Salt q.s.

This dish is perfect for cold seasons.


  • Cut one onion in thin slices.
  • Cut the bacon in small cubes.
  • Boil 2 liters of salted water in a pot.
  • Put 2 spoons of olive oil in a nonstick pan, add the onion and the bacon and let them cook for 10 minutes and then turn it off.
  • Put the gnocchi in the boiling water and, when they reach the surface, put them in the pan with onion and bacon.
  • Put the pan on the stove, add a cream of white asparagus and mix.
  • Top with grated Grana Padano cheese, then turn the stove off and plate it up.