Gnocchi ricotta and spinach gnocchi with gorgonzola cream and crispy asparagus and speck dumplings

<ul> <li style="text-align: left">Wash the asparagus tips and cut them very short, saving a slightly longer part that will be used for the dumplings. Cook in a nonstick skillet with a drizzle of evo oil and a pinch of salt for 5-6 minutes, then set aside. </li> <li style="text-align: left">Take the longer asparagus and wrap them in pairs in a slice of speck. Scald them in a pan until the speck is crispy. </li> <li style="text-align: left">For the gorgonzola cream, heat the fresh cream in a small saucepan over low heat and melt the chopped sweet gorgonzola. Whisk it all together with an immersion blender. </li> <li style="text-align: left">In a nonstick skillet melt the butter, add half a cup of water and the gorgonzola cream and bring to temperature. At this point pour a package of gnocchi with ricotta and spinach mamma emma into the pan and cook for about 3 minutes, stirring gently. </li> <li style="text-align: left">Add asparagus tips and serve in the dish by laying the dumplings on top.</li> </ul> <p style="text-align: center"><img class="wp-image-2026 size-full alignleft" src="https://www.mammaemma.it/wp-content/uploads/2019/11/gnocchi-asparagi-e-pomodorini.jpg" alt="" width="800" height="533" /></p> <p> </p>