Ricotta Gnocchi with Asparagus, Peas, & Mushrooms

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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 fromΒ 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! πŸ™‚

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
  • ΒΌ cup (Β½ 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 ΒΌ 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:

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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!

48 responses to “Ricotta Gnocchi with Asparagus, Peas, & Mushrooms

  1. Pastry bag?? Genius! The rolling is fun at first, but after an hour or so, ugh! Love the spring veggies you added – delicious dish!

  2. Pingback: (A Forager’s) Fiesta Friday #13 | The Novice Gardener

  3. Wonderful! Such a perfect spring dinner!

  4. Oh wow…this is crazy… CRAZY GENIUS!! I love that!! I’m just thinking of all of the years that I’ve rolled and cut… hahaha!!
    What a wonderful meal this is…the combination of asparagus, peas, mushrooms and gnocci is perfect for a spring day. Oh, who am I kidding? I’d eat this winter, spring, summer, or fall!! Delicious..
    Thank you so much for bringing such a great idea, as well as a delicious meal to the table for Fiesta Friday!! I really really love this.. ❀

  5. My Uncle was always telling us to make gnocchi with ricotta instead of potatoes, when we finally tried it I couldn’t believe how good it was! Your version sounds wonderful, I love the pairings!

    • Thank you!! That is so interesting about your uncle… did he make it for you? πŸ™‚ Hope so!! Ricotta gnocchi seems so cheesy and plain but is actually quite light, fluffy and tasty- yes? Happy Fiesta Friday!

  6. petra08

    It sounds so easy! I will have to try and make some! I bet it would be great with seafood πŸ™‚ Thanks for bringing it to the party!

    • Super easy to make. The trickiest part was making sure the gnocchi were fully cooked. I cooked them in 3 batches, making sure that they really increased in size and floated to the top. Try it!

  7. Ricotta gnocchi sounds ad looks super interesting and delicious!

  8. This sounds fabulous and like something I would try to do now that you have streamlined the process! Thanks so much for this beautiful, spring recipe! πŸ˜€

  9. This recipe is delicious! thank you for having shared with us in the fiesta friday! kisses

  10. Thanks for your recipe and posting the names of the other two you have made. I took a class on making gnocchi over a year ago and still have not tried to make them. Maybe your recipe will inspire me to give it a try πŸ™‚

    • P.S. I even bought a beautiful Italian olivewood paddle to make the gnocchi and you would think that would give me incentive πŸ™‚

    • You should try it for sure… especially if you just took a class!! πŸ™‚ If you make potato gnocchi… BAKE the potatoes… what a secret I wish I had known before my first frustrating attempt making gnocchi. It took me years to try making it again! πŸ™‚ I’ve recovered now! This gnocchi is super easy to make. Try it!

  11. what a great idea about the pastry bag! love the addition of vegetables and mushrooms! looks really good!

  12. Fantastic! What a great dish to bring to fiesta friday! πŸ˜€

  13. Looks so delicious! You make it sound simple and easy enough to make that I am really tempted now!

  14. This looks fantastic! It might be time for me to try my hand at gnocchi.

  15. When I clicked on this link, something told me…Josette.. :). I had a hunch that this is from you. Loved the recipe. Beautiful :).

  16. This dish is perfect for Spring- I love the idea of ricotta gnocchi! And the addition of all the veggies is great! πŸ™‚

  17. You make this sound easy Josette. I’ve never made gnocchi & this looks like a good recipe to begin making some πŸ™‚

  18. This gnocchi recipe is soo simple and yumm. A must try! πŸ™‚

  19. Colour me impressed! I tried making gnocci once and failed miserably…I love how it looks though and paired with asparagus, peas and mushrooms?! Please send over some! πŸ™‚

  20. The pastry bag method is so clever, I’m trying it next time we make gnocchi. Thanks for the tip! The asparagus, peas and mushrooms mix sounds just like spring! πŸ™‚

  21. I’ve never been brave enough to make gnocchi on my own, but this sounds so delicious! Yum!

  22. How funny and cute that you can’t stop making gnocchi, Josette! Feel free to ship any leftovers my way! πŸ˜€

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