Ricotta Gnocchi With Peas and Morrels

Ricotta Gnocchi With Peas and Morrels
Ricotta Gnocchi With Peas and Morrels

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Gnocchi:

  • 4

    cups ricotta (from two 16-ounces containers)

  • 2

    large eggs

  • 1

    cup finely grated Parmesan

  • 2

    teaspoons kosher salt

  • Freshly ground black pepper

  • 1

    cup all-purpose flour

  • Vegetables and assembly:

  • 1

    bunch asparagus, trimmed

  • Kosher salt

  • 2

    tablespoons olive oil, plus more

  • 1/4

    pound fresh morel mushrooms

  • 1

    small shallot, finely chopped

  • 1

    cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed

  • 1/4

    cup (1/2 stick) unsalted butter

  • Freshly ground black pepper

  • Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest (for serving)

  • Parmesan

  • Finely grated lemon zest

Directions

For gnocchi: Line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 20 minutes (if the ricotta is too wet, the dough won't hold together). Combine ricotta, eggs, Parmesan, and salt in a food processor; season with pepper and process until smooth. Add flour and pulse just to combine (mixture should be smooth and fairly wet). Transfer gnocchi mixture to a pastry bag fitted with 1/2" round tip or a large resealable plastic bag. DO AHEAD: Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill. For vegetables and assembly: Cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Using tongs or a mesh strainer, transfer to a bowl of ice water to cool; drain. Slice asparagus on the diagonal into bite-size pieces, leaving tips intact. Reduce heat so water is simmering. If using a resealable plastic bag for gnocchi mixture, cut a 1/2" opening in bottom of bag. Working in 3 batches, pipe dough into pot, cutting off 1" lengths with a paring knife and letting dough drop into water. Cook until doubled in size, about 3 minutes. Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet. Reserve 1/4 cup cooking liquid. Heat 2 tablespoons oil in a large skillet over medium heat. Cook morels, tossing occasionally, until slightly softened, about 5 minutes. Add shallot and cook, tossing occasionally, until shallot and morels are soft, about 5 minutes; set aside. Add gnocchi, asparagus, peas, butter, and reserved cooking liquid to skillet with morels. Cook, tossing gently, until vegetables are warm and sauce has thickened slightly, about 2 minutes; season with salt and pepper. Serve topped with chives, Parmesan, and lemon zest.

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