Cambozola Gnocchi with Shrimp and Green Asparagus Spears

Look forward to this fine asparagus recipe:

Remove cambozola from refrigerator about Three to four hours ahead of time and remove rind. Remove scampi from shell. Sauté the shells and heads in olive oil. Sauté a clove of garlic and the chopped onion.

Add the tomatoes, also cut, and simmer gently for 20 min covered with chicken stock – then strain. Then boil to the desired consistency.

Boil the peeled potatoes until soft and press them through a potato press. Mix with half of the de-barked cheese, a little butter, the egg, salt and grated nutmeg until smooth. Then add enough cornstarch so that the gnocchi retain a nice melting consistency when blanched. Shape the potato dough into gnocchi and steep in salted water for three to four minutes until the gnocchi float to the top. Briefly saute the gnocchi in a little butter with the remaining diced cambozola and add the chopped leaf parsley.

From the green asparagus spears, chop the lower woody part, cut the heads five centimeters long and in half lengthwise. Cut the rest into narrow oblique strips and roast them leisurely in butter, then season with pepper, salt, lemon and sugar. Season the scampi with salt, pepper and a few squeezes of lemon and roast them with garlic and rosemary in olive oil until golden. Arrange the gnocchi with the scampi and asparagus spears and add a little bit of the Parade

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