Gnocchi stuffed with PDO Gorgonzola cheese, with asparagus sauce, almonds and mint

<p>To make the asparagus sauce, bring water to a boil, season with salt, add and cook the asparagus for a couple of minutes. Immediately plunge the asparagus in a bowl of ice to keep its color bright.<br /> Drain the asparagus, put in a food processor with almonds and mint leaves. Pour some asparagus water until the sauce is creamy, season with salt, pepper and nutmeg.<br /> In a separate skillet, cook the guanciale until crisp, add the asparagus tips and sauté for a few minutes.<br /> In another skillet, bring to a boil 100 ml of water and add the gnocchi. Stir-fry for 3 minutes.<br /> Transfer the gnocchi to the skillet with guanciale and toss for a few seconds.<br /> Spread the asparagus sauce on the bottom of a plate, then add the gnocchi with bacon and sprinkle with pink peppercorn.</p> <p>Thanks to <a aria-label="undefined (apri in una nuova scheda)" href="https://www.instagram.com/roberta_augelli/" target="_blank" rel="noreferrer noopener"><strong>roberta_augelli</strong></a></p> <p><img class="alignnone wp-image-2027 size-full" src="https://www.mammaemma.it/wp-content/uploads/2019/11/gnocchi-asparagi-e-pomodorini.jpg" alt="" width="800" height="533" /></p> <p style="text-align: center">