Knusprige Gnocchi und luftig geschlagene Ricotta … muss man noch mehr sagen? Voller Geschmack, minimaler Aufwand und in weniger als 30 Minuten auf dem Tisch – dieses Gericht wird dir schmecken!

Zutaten

• 400 g Gnocchi
• 40 g Butter
• 2 Knoblauchzehen, fein gehackt
• 200 g Spargel
• 250 g Ricotta
• 2 EL Olivenöl
• ⅓ TL Salz
• ¼ TL weißer Pfeffer
• 2 TL geriebene Zitronenschale
• 2 hartgekochte Eier

Zubereitung

Cook 400 g gnocchi in a pot of boiling salted water for 2-3 minutes, then drain thoroughly. In a large pan, melt 40 g butter, add the gnocchi and sauté until golden brown and crispy on the outside. Add 2 garlic cloves and 200 g diced asparagus to the pan, stir-frying for a few minutes until the garlic is fragrant and the asparagus is tender-crisp, then remove from heat. Meanwhile, whisk together 250 g ricotta and 2 tbsp olive oil in a medium bowl until smooth, seasoning with ⅓ tsp salt, ¼ tsp white pepper and 2 tsp lemon zest. To serve, spread the whipped ricotta cream into the base of two shallow bowls, top with the crispy gnocchi and asparagus, and finish each dish with a soft-boiled egg sliced in half.