Name: Ricotta Gnocchi with Asparagus, Peas, and Morels
Yield: Makes 4 servings
Ingredients: 4 cups ricotta (from two 16-ounces containers); 2 large eggs; 1 cup finely grated Parmesan; 2 teaspoons kosher salt; Freshly ground black pepper; 1 cup all-purpose flour; 1 bunch asparagus, trimmed; Kosher salt; 2 tablespoons olive oil, plus more; 1/4 pound fresh morel mushrooms; 1 small shallot, finely chopped; 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed; 1/4 cup (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

Ricotta gnocchi with asparagus peas and morels in a shallow teal bowl.

Ricotta Gnocchi with Asparagus, Peas, and MorelsGentl & Hyers

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

Recipe notes

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