Ricotta Gnocchi with Asparagus, Peas, and Morels

Main Dishes | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Ricotta Gnocchi with Asparagus, Peas, and Morels

Ingredients

Ricotta cheese - 4 cups
Eggs - 2 pieces
Salt - 2½ teaspoons
Ground Black Pepper - to taste
All-purpose flour - 1 cup
Asparagus - 1 stalk
Morels - 4.6 oz
Shallot - 1 head
Peas - 15.9 oz
Butter - 2 tablespoons
Chives - to taste
Grated Parmesan cheese - to taste
Lemon Zest - to taste

Step by Step guide

Step 1

Line a baking sheet with paper towels in 3 layers; place the ricotta on the towels and let it sit for 20 minutes (if the cheese is too wet, the dough won't hold together).

Step 2

Combine the ricotta, eggs, Parmesan, and salt, season with pepper, and blend until smooth. Add the flour and mix in the blender. Transfer the dough to a piping bag fitted with a round tip about 1—1½ cm in diameter or to a resealable plastic bag.

Step 3

You can prepare in advance: The gnocchi dough can be made 1 day ahead. Cover with plastic wrap and store in the refrigerator.

Step 4

Boil the asparagus in a large pot of salted water for 1 minute until tender (the asparagus will turn bright green). Using tongs or a small sieve, transfer the asparagus to a bowl of ice water; drain in a colander. Cut the asparagus diagonally into slices, leaving the tips whole.

Step 5

Reduce the heat to a simmer. If you transferred the dough to a plastic bag, cut a corner or make a hole in the bottom about 1—1½ cm in diameter. Squeeze the dough into the pot of water, cutting pieces about 2½ cm with a knife. Continue until 1/3 of the dough is used. Cook the gnocchi for about 3 minutes (they should double in size); repeat the same process with the remaining 2/3 of the dough. Using a slotted spoon, transfer the gnocchi to a lightly greased baking sheet. Reserve ¼ cup of the cooking water.

Step 6

Heat 2 tablespoons of butter in a large skillet over medium heat. Sauté the morels, stirring occasionally, until partially cooked, about 5 minutes. Add the shallot and sauté, stirring occasionally, until the onion and mushrooms are tender, about 5 minutes; set aside.

Step 7

Add the gnocchi, asparagus, peas, butter, and ¼ cup of the gnocchi cooking water to the mushrooms. Simmer, gently stirring, until the vegetables are heated through and the sauce thickens slightly, about 2 minutes; season with salt and pepper. Serve, garnished with chives, Parmesan, and lemon zest.