Gnocchi with green asparagus and Beemster® Grass cheese

Appetizer. 4 persons. Preparation 20 min.

Ingredients

• 170 g green asparagus, cleaned and cut into 2.5 cm pieces.
• 145 g fresh or frozen peas
• 2 tbsp butter
• 1 shallot, finely chopped
• 180 ml of milk
• 60 ml of whipped cream
• 450 g fresh gnocchi
• 125 g Beemster® Grass cheese, grated

Prepare

1. Bring a large pan of salted water to a boil. Clean the asparagus and cut into ½-inch pieces. Add the peas and asparagus to the boiling water and cook for 1 minute. Remove the vegetables with a fine sieve and rinse under cold water (save the boiling water).
2. Heat the butter in a large skillet over medium-high heat and sauté the shallot for 1-2 minutes, until softened. Add the peas and asparagus and cook until the vegetables are tender, +- 5 minutes.
3. Add the milk and cream and bring to a boil. Simmer for 3-4 minutes until slightly reduced and the milk sticks to the back of a spoon.
4. Meanwhile, cook the gnocchi in the boiling water, according to the package directions.
5. Remove the skillet from the heat and add 100 g Beemster® Grass Cheese. Stir the cheese into the sauce until completely melted. Drain the gnocchi and carefully spat it into the sauce. Garnish with the remaining 25 g Beemster® Grass cheese.

Beemster® Grass cheese is only available a few weeks a year. You can also make tasty lunch dishes with this cheese. How about these flammkuchen with fried egg and fresh green herbs?