Ricotta Gnocchi with Asparagus, Peas, & Mushrooms

Now that I am no longer too intimidated to make gnocchi, I can’t stop! This gnocchi dough doesn’t need to be kneaded or rolled; it is cut from a pastry bag into bite-sized pieces directly into the cooking water. Great! This recipe and technique were adapted from Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, via Bon Appetit. A wonderful spring dish. I increased the amount of vegetables and plan to add even more next time. Luxurious comfort food! 🙂

I’m bringing this dish to Fiesta Friday #13 at the Novice Gardener. Enjoy!!

Yield: Serves 4 to 6

• 4 cups ricotta (32 ounces)
• 2 large eggs
• 1 cup finely grated Parmesan Reggiano
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 1 cup all-purpose flour

• 1 pound asparagus, trimmed
• Kosher salt
• 2 tablespoons olive oil, plus more
• 10 oz (or more if desired) sliced fresh mushrooms such as creminis, morels, shiitakes, or a combination
• 2 shallots, finely chopped
• 1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed
• ¼ cup (½ stick) unsalted butter
• Freshly ground black pepper
• Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest, for serving, optional

For the Gnocchi:

1. Line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 30 minutes (if the ricotta is too wet, the dough won’t hold together).
2. Combine ricotta, eggs, Parmesan, and salt in a food processor; season with pepper and process until smooth.
3. Add flour and pulse just to combine (mixture should be smooth and fairly wet).
4. Transfer gnocchi mixture to a pastry bag fitted with ½” round tip or a large resealable plastic bag.

• DO AHEAD: Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill. (I did do this step a day in advance without any issues.)

For the Vegetables & Assembly:

1. 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.
2. Reduce heat so water is simmering. If using a resealable plastic bag for gnocchi mixture, cut a ½” 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. (I used cooking spray.) Reserve ¼ cup cooking liquid.
3. Heat 2 Tbsp. oil in a large skillet over medium heat. Cook mushrooms, tossing occasionally, until slightly softened, about 5 minutes. Add shallots and cook, tossing occasionally, until shallots and mushrooms are soft, about 5 minutes; set aside.
4. 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.

One Year Ago:

• Minestrone

If you like this you may also like:

• Spinach Gnocchi with Shaved Ricotta Salata
• Whole Wheat Potato-Spinach Gnocchi with Kale-Walnut Pesto

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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