Trim the asparagus, scraping to remove the tough parts. Wash in cold water, then steam for about 6 minutes or parboil. For the flavoured butter, place the butter in a bowl and allow to soften. Meanwhile, finely chop the sage, adding thyme and rosemary if liked. Add the herbs to the butter, mix well and leave to rest for a few minutes. Place the butter in a non-stick pan. Separate the asparagus tips from the stalks. Sweat the tips in the butter, along with the roughly-chopped stalks and half a shallot. Cook the Nonna Rina gnocchi in boiling salted water; when they rise to the surface, give them another minute, then remove with a slotted spoon and add to the pan with the asparagus and butter. Plate the gnocchi and finish with grated cheese and sesame seeds.
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
