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.
Provided by Bon Appétit Test Kitchen
Categories Mushroom Easter Dinner Ricotta Asparagus Pea Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For 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 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.
- For vegetables and 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 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 1/4 cup 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.
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Bashir Awan
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit with my family and friends.
Anti Crys
[email protected]I'm not sure what I did wrong, but my gnocchi turned out really dense. Maybe I added too much flour?
Oliur Rahman
[email protected]This dish was a bit time-consuming to make, but it was definitely worth the effort. The ricotta gnocchi was light and fluffy, and the sauce was rich and flavorful.
Muavia Swati
[email protected]The ricotta gnocchi was a bit too soft for my taste, but the sauce was delicious.
Joshua Corona
[email protected]I love the combination of asparagus, peas, and morels in this dish. It's a great way to enjoy these spring vegetables.
Humphrey Abuchi
[email protected]This recipe was a bit too complicated for me. I ended up making a few mistakes, and the dish didn't turn out as expected.
Umar Ahsan
[email protected]I'm not a big fan of ricotta, but I really enjoyed this dish. The gnocchi was light and fluffy, and the sauce was creamy and flavorful.
Huzaifa Mohsin
[email protected]This dish was absolutely divine! The ricotta gnocchi melted in my mouth, and the sauce was rich and flavorful.
Coconut Bimbo
[email protected]I followed the recipe exactly, but my gnocchi turned out a bit too dense. Not sure what went wrong.
ROSSETT FLOWER
[email protected]This was my first time making gnocchi, and I was really happy with the results. The ricotta gnocchi was light and fluffy, and the sauce was delicious.
jonna Mulindwa
[email protected]I love this recipe! The ricotta gnocchi is so light and tender, and the sauce is flavorful and creamy.
Hector Diaz
[email protected]Overall, this dish was a bit underwhelming. The flavors were muted and the texture was not as light and fluffy as I had hoped.
Simbongile Ndaba
[email protected]This recipe was easy to follow and the results were impressive. The ricotta gnocchi was light and fluffy, and the sauce was flavorful and creamy.
Abigail Jackson
[email protected]The gnocchi was a bit too dense for my liking, but the sauce was delicious.
Beautiful Noise Relaxation
[email protected]Amazing recipe! I've made it twice now and it's always a hit with my family and friends.
MD AFZAL
[email protected]This dish was a bit too heavy for my taste, but the flavors were still very good.
Tamunoibakam Divine
[email protected]I tried this recipe last night and it turned out amazing! The gnocchi was light and fluffy, and the sauce was rich and flavorful.
The Vairal Ltd
[email protected]This ricotta gnocchi dish was an absolute delight! The combination of asparagus, peas, and morels created a symphony of flavors that danced on my palate.