Gnocchi with cheese, shrimp, Brussels sprouts and asparagus

First, prepare the beurre monté sauce with parmesan: heat the cream over medium heat, gradually add the butter in cubes, constantly whisking.

Add 30 grams of Parmesan to the hot mixture, season with salt to taste. The sauce is ready.

Boil the potatoes in their skins until cooked.

Carefully peel the hot potatoes and pass them through a sieve to make puree.

Add the yolk, flour, starch, remaining cheese, and salt.

Mix into a homogeneous mass.

On a floured surface, roll out sausages, cut them into pieces, and roll each through a gnocchi board.

Boil the gnocchi in salted boiling water before serving.

As soon as all the gnocchi float to the surface, remove them from the water and transfer to a saucepan with beurre monté, set aside for 5 minutes.

Blanch the asparagus in salted water for 10 seconds.

After that, blanch the cabbage leaves in the same water; it will need a bit more time to cook but should remain slightly crunchy.

Send the shrimp, salted, to a preheated pan with vegetable oil. Fry until cooked.

At the end of cooking, add cabbage and asparagus to the shrimp and sauté lightly.

Heat the gnocchi in the ber-monte sauce and season with salt to taste.

Arrange on plates, garnish with shrimp, asparagus, and cabbage. Lightly drizzle with vegetable oil, you can add your favorite herbs and serve immediately.