by Caitlin Saniga
- 4 cups ricotta (from two 16-ounce containers)
- 2 large eggs
- 1 cup finely grated Parmesan, plus more for garnish
- 2 teaspoons salt, plus more
- Black pepper
- 1 cup all-purpose flour
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil, plus more
- 1/4 pound baby bella mushrooms, quartered
- 1 small shallot, finely chopped
- 1 cup shelled peas
- 1/4 cup unsalted butter
- lemon zest, for garnish
Line a baking dish with 3 layers of paper towels; spoon the ricotta onto the paper towels and let sit 20 minutes.
Combine the ricotta, eggs, Parmesan and salt in a food processor; season with pepper and process until smooth. Add the flour and pulse just to combine — the mixture should be smooth and fairly wet. Transfer the gnocchi mixture to a large resealable plastic bag.
Cook the asparagus in a large pot of boiling salted water until green and tender-crisp, about 1 minute. Using tongs or a mesh strainer, transfer the asparagus to a bowl of ice water to cool; drain. Slice the asparagus into bite-size pieces, leaving the tips intact.
Reduce the heat so the water is simmering. Cut a 1/2″ opening in the bottom of the resealable plastic bag. Working in 3 batches, pipe the dough into the pot, cutting off 1″ lengths with a paring knife and letting the dough drop into the 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 of the cooking liquid.
Heat 2 tablespoons of oil in a large skillet over medium heat. Cook the mushrooms, tossing occasionally, until slightly softened, about 5 minutes. Add the shallot and cook, tossing occasionally, until the shallot and mushrooms are soft, about 5 minutes; set aside.
Add the gnocchi, asparagus, peas, butter and reserved cooking liquid to the skillet with the mushrooms. Cook, tossing, gently, until the vegetables are warm and the sauce has thickened slightly, about 2 minutes; season with salt and pepper. Serve topped with grated Parmesan and lemon zest.
Makes 6 servings.
Recipe adapted from: Bon Appetit