Spring Vegetable Lemon Ricotta Gnocchi
Cuisine: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
Gnocchi
  • 3 russet potatoes
  • 2½ cups flour
  • 1½ cups ricotta cheese
  • Zest of 1 lemon
  • 1 tsp. salt
Vegetables
  • 2 tbsp. olive oil
  • 3 tbsp. butter
  • 1 bunch asparagus, ends removed, cut into 2 inch pieces
  • 8 oz. snap peas, halved
  • 3 cloves garlic, minced
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • Juice of 1 lemon
  • 4 oz. goat cheese
Instructions
  1. Cook potatoes by either steaming them with the skins on or baking them. You want as little moisture as possible to enter the potatoes, so I do not recommend peeling and boiling them. Set aside to cool.
  2. Once cool, use a potato ricer to rice the potatoes. You need to do this instead of mashing them to get a fine texture. Add potatoes, flour, ricotta, lemon juice, and salt to a large bowl. Mix to combine.
  3. Place some flour on your countertop and turn the potato mixture onto it. Use your hands to break off about a quarter of the dough. Roll the dough with your hands back and forth on the floured surface to form a rope about 1 inch in diameter. Use a bench scraper or knife to cut the dough into 1-1½ inch pieces and transfer to a floured rimmed baking sheet. Repeat until all the gnocchi is made.
  4. In a large skillet, Head olive oil and butter. Add asparagus, peas, garlic, salt, and pepper and cook for a few minutes until tender.
  5. Bring a large pot of salted water to a boil and add gnocchi in batches. When they float, they are done cooking. Remove with a slotted spoon and transfer to the skillet with the vegetables. Repeat until all gnocchi is cooked, then gently toss with the vegetables.
  6. Serve immediately topped with lemon juice and goat cheese.
  7. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/spring-vegetable-lemon-ricotta-gnocchi/