Ricotta Gnocchi with Asparagus Peas and Morels
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
Instructions
Ricotta Gnocchi with Asparagus, Peas, and Morels serves 4 original recipe by Epicurious.
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