Gorgonzola Gnocchi with Asparagus and Morels

Yesterday, I was kind of uninspired as far as the lunch was concerned and I was staring at the shelves of the fridge for at least fifteen minutes. I discovereda bunch of lonely green asparagus and found a piece of gorgonzola in the cheese box.


I thought, oh great, let's cook a risotto, after all it's been a while that I cooked risotto and that would be delicious. But then so to say the reality killed the cat, no chicken stock! Not even a portion of vegetable stock! Ooops, so I needed another idea, as I did not want to wait until the frozen chicken bones thaw, considering that my stomach was already calling for something. So I decided to have a look in the pantry and suddenly it was clear: quickly I boiled some potatoes and after half an hour, the gnocchi was ready to served with morels and asparagus.


Ingredients:
500 g floury potatoes
1 egg
100-150 g flour (depending on the starch content of the potato)
60-70 g gorgonzola
salt

Boil potatoes in salted water and then press it through a potato ricer when still hot. Remove the crust of the cheese and press it also through the ricer. Add egg, flour and salt and whisk it all together. The dough is going to be very sensible, so do not try to form gnocchi with your hands, but ladle it to a plastic bag and cut the gnocchi in form with a help of a pair of scissors. When the gnocchi is ready and swims on top of the simmering water, add it into brown butter, carefully turn it around so that is well covered, add butter sauteed asparagus spears, thyme and shallot sauteed morels and serve.