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🍽️ Basilisk Cream Cheese Gnudi with Oven Asparagus in Brown Butter

480 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• green asparagus 2 bunch
• olive oil 3 tbsp
• pepper, black ground pinch
• basil, fresh 30 g
• fresh cheese, plain 500 g
• breadcrumbs 100 g
• wheat flour, Type 405 180 g
• eggs 2 pcs.
• butter 5 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Bring about 5 liters of salted water to a boil in a large pot.
3. 3. Thoroughly wash the green asparagus.
4. 4. Peel the lower third of the asparagus.
5. 5. Remove the woody ends of the asparagus.
6. 6. Place the prepared asparagus on a baking sheet.
7. 7. Drizzle 2 tablespoons of olive oil over the asparagus.
8. 8. Season the asparagus with salt and pepper.
9. 9. Bake the asparagus in the oven for about 15 minutes.
10. 10. Wash the basilisk under running water.
11. 11. Shake the basilisk dry.
12. 12. Finely chop the basilisk.
13. 13. Set aside about 4 tablespoons of the chopped basilisk for later garnishing.
14. 14. Put the remaining basilisk into a bowl.
15. 15. Add the cream cheese to the basilisk.
16. 16. Add 80 grams of breadcrumbs to the bowl.
17. 17. Add 150 grams of flour to the bowl.
18. 18. Add 1 teaspoon of salt to the bowl.
19. 19. Add the eggs to the bowl.
20. 20. Add 1 tablespoon of olive oil to the bowl.
21. 21. Mix all ingredients in the bowl.
22. 22. Knead the mixture into a homogeneous dough.
23. 23. Dust your hands with flour.
24. 24. Form balls from the dough with a diameter of about 3 centimeters.
25. 25. Roll the balls in flour.
26. 26. Place the balls on a plate.
27. 27. Put the balls directly into the boiling salted water.
28. 28. Make sure the water is no longer bubbling vigorously before adding the balls.
29. 29. Let the balls cook for about 6 to 8 minutes.
30. 30. Take the asparagus out of the oven.
31. 31. Set the asparagus aside.
32. 32. Heat the butter in a pan over medium heat.
33. 33. Heat the butter for about 5 minutes until it starts to brown slightly.
34. 34. Add the remaining breadcrumbs to the brown butter.
35. 35. Remove the gnudi from the water with a slotted spoon.
36. 36. Let the gnudi drain in a sieve.
37. 37. Put the cream cheese dumplings into the pan with the butter.
38. 38. Put the asparagus into the pan with the butter.
39. 39. Toss everything gently in the pan.
40. 40. Extend the sauce with 2 to 3 tablespoons of cooking water if necessary.
41. 41. Season the dish with salt and pepper to taste.
42. 42. Plate the gnudi and asparagus.
43. 43. Drizzle the dish with some brown butter.
44. 44. Sprinkle the dish with the reserved basilisk.
45. 45. Serve the dish.

Nutrition per serving

• kcal: 480
• Protein: 15 g · Fett/Fat: 34 g · Carbs: 37 g