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Ricotta Gnocchi With Asparagus, Peas, and Morels

4.7

(8)

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Ricotta gnocchi with asparagus peas and morels in a shallow teal bowl.
Ricotta Gnocchi with Asparagus, Peas, and Morels Gentl & Hyers

Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.

Ingredients

Makes 4 servings

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

  1. For gnocchi:

    Step 1

    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).

    Step 2

    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.

    Step 3

    DO AHEAD:Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill.

  2. For vegetables and assembly:

    Step 4

    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.

    Step 5

    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.

    Step 6

    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.

    Step 7

    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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Reviews (8)

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  • 昨晚用商店买了汤圆d small brussel sprouts; it's November, there is no asparagus in Switzerland right now. I sprinkled a few pine nuts on top... Came out really nicely!

    • andreahad

    • Geneva Switzerland

    • 11/24/2016

  • 我建议Epicuri万博官网ous回到厨师柏林真实fy the amount of flour in the gnocchi dough. My gnocchi fell apart when added to the vegetbles and I let the ricotta sweat longer than suggested. Other recipes I then looked at had different cheese/flour proportions. All together recipe was great. Made sauce again with some variation of vegetables and served over pre made tortolini.

    • joannku

    • Brooklyn, NY

    • 5/29/2016

  • I am also in the camp of "is this texture right?" on the gnocchi. I didn't have a food processor when I made it, so I hand mixed, and blame that for any odd, crumbly, faults. The flavor was AMAZING though, so I will certainly make it again, and follow the directions.

    • roguedesig

    • Alameda, CA

    • 5/28/2016

  • This is how I always make ricotta gnocchi: the pastry bag trick means you don't have to add too much flour (usually needed to make the dough kneadable) and they stay super soft and pillowy. Plus they cook in no time at all :) The sauce suggestion is out of this world, although morels aren't easily found here and I swapped them for some dried porcini instead.

    • marcella_from_italy

    • 3/4/2016

  • This is so so good! Restaurant quality, light and fresh. A few minor tweaks-- made it with my favorite potato gnocchi recipe from smitten kitchen, shiitakes and sugar snap peas. Will definitely make it again when these veggies are back in the farmers market.

    • lashesvan

    • Spencertown, NY

    • 6/2/2014

  • This was an amazing combination of flavors. I'm not sure I made the gnocchi correctly because it was super soft. I made it with the ricotta I make lasagna with. Still yummy! I will try the morels, etc with a regular gnocchi. Next time. Maybe tomorrow!

    • MollyKimR

    • Michigan

    • 5/17/2014

  • Fabulous flavor! I am not certain if the gnocchi were the correct consistency but they were delicious. Easy and quick to make - the most time consuming process was cooking the gnocchi. The recipe calls for cooking the gnocchi in 3 separate batches and placing the cooked gnocchi on a baking sheet coated with oil. I used lemon flavored olive oil which really complemented the flavors. Overall, a delicious recipe that we will make again. Perfect for a spring meal.

    • terry_fran

    • Eagan, MN

    • 5/8/2014

  • This dish rocked our world last night. Earlier in the day I made the Gnocchi dough and kept it chilled in my version of a pastry bag, namely the suggested disposable plastic bag. I felt this advance prep of the dough was needed to fully hydrate the flour. I actually cooked the Gnocchi's a few hours before our dinner, and kept them at room temperature. Everything was gently heated at dinner, and to say we were amazed by this dish, is an understatement. I could not find fresh Morels, and used dried Porcini's that I reconstituted. Thank you Chef Bolin for what you've shared. We toasted to you last night!

    • chefjeff1

    • Sherman Oaks, California

    • 5/1/2014

Tags Gnocchi Pasta & Noodles Italian European Ricotta Cheese Dairy Asparagus Vegetable Morel Mushroom Mushroom Starter Main Dinner Nut Free Vegetarian Food Processor Spring Bon Appétit

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