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:
- 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).
- 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 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:
- 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 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.
- 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.
- 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:
If you like this you may also like:
- Spinach Gnocchi with Shaved Ricotta Salata
- Whole Wheat Potato-Spinach Gnocchi with Kale-Walnut Pesto