Ricotta Gnocchi with Asparagus, Peas, and Morels

Ingredients for Ricotta Gnocchi with Asparagus, Peas, and Morels

• 950ml ricotta (from two 450g containers)

• 2 large eggs

• 150g finely grated Parmesan

• 2 teaspoons kosher salt

• Freshly ground black pepper

• 130g plain flour

• 1 bunch asparagus, trimmed

• Kosher salt

• 2 tablespoons olive oil, plus more

• 110g fresh morel mushrooms

• 1 small shallot, finely chopped

• 240ml shelled fresh peas (from about 450g pods) or frozen peas, thawed

• 60g (1/2 stick) unsalted butter

• Freshly ground black pepper

• Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest (for serving)

• Parmesan

• Finely grated lemon zest

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.

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 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.