Ricotta Gnocchi with Asparagus, Peas, and Morels

Ingredients for Ricotta Gnocchi with Asparagus, Peas, and Morels

• 950ml ricotta (from two 450g containers)

• 2 uova grandi

• 150g finely grated Parmesan

• 2 cucchiaini di sale kosher

• Pepe nero macinato fresco

• 130g di farina

• 1 bunch asparagus, trimmed

• Sale kosher

• 2 cucchiai di olio d'oliva, più altro

• 110g fresh morel mushrooms

• 1 scalogno piccolo, tritato finemente

• 240ml piselli freschi sgusciati (da circa 450g di baccelli) o piselli surgelati, scongelati

• 60g (1/2 stick) unsalted butter

• Pepe nero macinato fresco

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

• Parmesan

• Finely grated lemon zest

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.

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 60ml 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.