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🍽️ Turkey Ham-Wrapped Asparagus with Homemade Potato Gnocchi

626 kcal · 30 min · 4 servings

Turkey Ham-Wrapped Asparagus with Homemade Potato Gnocchi Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a pot with water, bring it to a boil, and add salt.
  2. 2. Place the potatoes in the boiling water and cook them for 20 minutes until tender.
  3. 3. Remove the pot from the heat, drain the water, and let the potatoes cool for 2 minutes.
  4. 4. Wash the sage leaves under running water and shake off excess water.
  5. 5. Carefully pick the sage leaves off the tough stems.
  6. 6. Wash the asparagus thoroughly and peel it completely.
  7. 7. Cut off the woody lower ends of the asparagus.
  8. 8. Boil the asparagus in salted boiling water for about 10 minutes.
  9. 9. Drain the asparagus and let it drip dry.
  10. 10. Let the asparagus steam for 5 minutes to remove any remaining moisture.
  11. 11. Place a single sage leaf on one asparagus spear.
  12. 12. Wrap a slice of turkey ham tightly around the asparagus spear with the sage leaf.
  13. 13. Peel the still warm potatoes.
  14. 14. Press the potatoes through a potato ricer into a bowl.
  15. 15. Season the potato mixture with salt, pepper, and freshly grated nutmeg.
  16. 16. Add the egg and flour to the potato mixture.
  17. 17. Knead the ingredients together into a moldable dough.
  18. 18. Add a little more flour or water if needed to achieve the right consistency.
  19. 19. Form thick rolls from the dough, about as thick as your finger.
  20. 20. Cut the rolls into approx. 3 cm wide pieces.
  21. 21. Shape the pieces into oval dumplings.
  22. 22. Press patterns into the dumplings with the back of a fork.
  23. 23. Place the finished dumplings on a floured board.
  24. 24. Heat 2 tablespoons of butter in a pan.
  25. 25. Fry the asparagus for 5 minutes on all sides over medium heat.
  26. 26. Add the remaining sage leaves to the pan.
  27. 27. Fry the sage leaves for approx. 3 minutes until crispy in the butter.
  28. 28. Season the asparagus and leaves with salt, pepper, and chili powder.
  29. 29. Cook the dumplings in batches in boiling salted water for approx. 3 minutes.
  30. 30. Lift the dumplings out with a slotted spoon as soon as they float to the surface.
  31. 31. Let the removed dumplings drip dry.
  32. 32. Heat the remaining butter in a clean pan.
  33. 33. Toss the dumplings in the butter for 3 minutes over medium heat.
  34. 34. Plate the asparagus together with the dumplings.
  35. 35. Drizzle the dish with the remaining sage butter.
  36. 36. Grate fresh Parmesan cheese over the finished dish.

Nutrition per serving