Today we’re picking up this cooking column again with an excellent and unusual first course you absolutely must try. This time you’ll have to try your hand at preparing coffee gnocchi (no, you can’t grab the ready-made ones at the supermarket) because, as you’ll see in a moment, the coffee will go into the dough, creating gnocchi with a slightly dark color and a delicate coffee flavor.
Ingredients for coffee gnocchi with asparagus and hazelnuts
For the gnocchi:
- 700 g floury potatoes (white-flesh type)
- 150 g all-purpose flour (about)
- 1 egg yolk
- 1 teaspoon very finely ground coffee (or 1 cup of very strong cold espresso)
- Salt to taste
For the sauce:
- 300 g green asparagus
- 40 g toasted hazelnuts
- 40 g butter
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
- Grated Parmigiano (optional)
- Lemon zest (optional, for a fresh touch)
Step-by-step instructions
1. Prepare the gnocchi
Boil the potatoes with the skin on in salted water. Drain, peel and pass them through a potato ricer while still hot. Add the yolk, salt, coffee (powder or liquid, a small amount so the dough doesn’t get soft) and part of the flour. Knead gently until you get a smooth, soft dough that isn’t sticky. Form logs and cut the gnocchi. Run them over a gnocchi board or the tines of a fork if you want the classic ridges.
2. Prepare the sauce
Clean the asparagus, cut off the tips and slice the stems into thin rounds. In a large pan, melt the butter with the oil, add the asparagus and sauté for 5-7 minutes. Adjust with salt and pepper. Coarsely chop the toasted hazelnuts and set them aside.
3. Cook and sauté the gnocchi
Cook the gnocchi in boiling salted water. When they float to the surface, drain them with a slotted spoon. Transfer them immediately to the pan with the asparagus, toss over medium heat for 1 minute. Add the chopped hazelnuts and, if you like, a sprinkle of Parmigiano or grated lemon zest for a fresh contrast.
Recommended wine pairings for coffee gnocchi with asparagus and hazelnuts
To bring out the delicate and distinctive flavor of coffee gnocchi with asparagus and hazelnuts, we recommend fresh, aromatic white wines that balance the sweetness and acidity of the dish. A Vermentino from the Marche region or a Sauvignon Blanc are excellent choices, thanks to their liveliness and herbal notes, which pair well with asparagus and the hint of coffee.
If you prefer a light red wine, try a young Pinot Noir, soft and not too tannic, that doesn’t overpower the flavor of the gnocchi but enhances their complexity.
For those who love sparkling wines, a Brut spumante or a Metodo Classico turn out to be elegant and fresh pairings, perfect for an original first course like this one.
Enjoy your meal and let us know how it turned out! Remember to subscribe to our newsletter to stay always up to date
To dive deeper into the topic of coffee gnocchi, we recommend the standards of the Specialty Coffee Association and the market data of the International Coffee Organization. If you want to continue reading on nerocaliente, also check out coffee risotto.
