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
Preparation
- 1
Peel the white asparagus and only trim the bottom end of the green asparagus.
- 2
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.
- 3
Just before the end, add the tomatoes and heat only slightly so that they do not burst open.
- 4
At the same time, cook the gnocchi in salted water according to the packet instructions, drain and leave to drain.
- 5
Melt the butter in a second pan, add the sage leaves and leave to infuse briefly until they release their aroma.
- 6
Toss the gnocchi in the sage butter.
- 7
Carefully cut the burratina into walnut-sized pieces, spread with wild garlic pesto and season with the pepper and salt mixture.
- 8
Optionally, additional sage leaves can be fried in butter and used as a crispy topping.
- 9
To serve, place the gnocchi in the middle of the plate, decorate with asparagus, tomberries and burratina and finish with crispy sage if desired.
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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