Homemade Gnocchi with Every Delicious Sign of Spring

Yahoo Food
Updated

Rochelle Bilow


There’s nothing that says “springtime!” quite like fresh peas. Except, maybe, tender stalks of asparagus. Oh, or hearty, earthy morel mushrooms. Or creamy, light ricotta! Let’s just face it: This meatless dish is a true celebration of all flavors bright, clean, and green. If you’ve ever wanted to make your own gnocchi but were too shy to try, this is the perfect opportunity; the recipe couldn’t be easier to execute (a pastry bag makes for quick work), and the sauce comes together in no time. Buck up: It may be Monday, but it’s also spring.

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

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INGREDIENTS
Gnocchi:

  • 4 cups ricotta (from two 16-oz. 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

  • ¼ pound fresh morel mushrooms

  • 1 small shallot, 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)

PREPARATION
Gnocchi: 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 ½” round tip or a large resealable plastic bag.

Vegetables: 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.

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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. Reserve ¼ cup cooking liquid.

Heat 2 Tbsp. 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.

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