Spring Asparagus and Ricotta Gnocchi
Light, pillowy, and bursting with fresh flavor, these Ricotta Lemon Gnocchi are a vibrant twist on the classic Italian favorite. Made with creamy ricotta cheese and brightened with a hint of lemon zest, they’re incredibly easy to prepare and perfect for spring or summer meals.
Ingredients
- For the dough
- 1 16oz container ricotta cheese, well-drained
- 2 egg yolks lightly beaten with a fork
- Zest one large lemon plus the juice (reserve for sauce)
- Pinch salt
- 1 to 2 cups (approximately) durum semolina flour (fine grind)
- Lemon butter sauce
- 2 cups asparagus tips, (reserve the rest of the spears for another use)
- salt
- 1 1/2 sticks unsalted butter
- 1 tbsp lemon juce
- 1/2 cup heavy cream
- 1 1/2 cups grated Parmigiano Reggiano cheese
Directions
- Place the asparagus tips in boiling salted water and cook them not more than 2 minutes; scoop them out of the pan and transfer them to a bowl of ice water to stop the cooking, when cool drain them and set aside.
- Mash the ricotta with a fork in a bowl. Stir in the egg yolks, zest and a pinch of salt and combine well. Add enough flour to make a soft dough and knead it into a smooth ball. Let it rest 30 minutes. Meanwhile make the sauce.
- To make the sauce: melt the butter over low heat in a saute pan and stir in the lemon juice. Add the asparagus tips and combine well. Slowly add the cream and the Parmigiano Reggiano cheese. Set aside and keep warm.
- Cut dough into quarters and work with one piece of dough at a time and roll each into long ropes about 18 inches and thickness of your middle finger. Cut the ropes crosswise into ½ inch long pieces.
- Lightly dust the gnocchi with four and roll each one off the tines of a fork or butter paddle to create the grooves and small indentation.
- When all the gnocchi are made, bring a large pot of water to a boil and add a tablespoon of salt; cook the gnocchi half at a time until they bob to the top. Fish them out with a spider or slotted spoon and transfer them directly to the saucepan. Heat slowly and toss the gnocchi with the sauce. Serve with additional cheese on the side.
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