Lemon Ricotta Gnocchi with Asparagus and Mint
Lemon Ricotta Gnocchi with Asparagus and Mint
Ingredients
For the Lemon Ricotta Gnocchi
- 15 ounces whole milk ricotta cheese, drained well
- 1 large egg yolk
- 1/2 cup Parmesan cheese, finely grated, plus more for serving
- 1 lemon, zested
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Asparagus and Sauce
- 1 pound asparagus spears, woody ends trimmed
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 lemon, juiced
- 1/4 cup fresh mint leaves, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the ricotta gnocchi: In a large bowl, combine the well-drained ricotta cheese, egg yolk, 1/2 cup grated Parmesan cheese, and lemon zest. Mix until just combined.
⏱️ 5 min - 2
Gradually add 1 1/2 cups of all-purpose flour, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the ricotta mixture. Mix gently with a wooden spoon or your hands until a soft, shaggy dough forms. Be careful not to overmix, as this can make the gnocchi tough.
⏱️ 5 min - 3
Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently knead the dough a few times, just until it comes together and is no longer sticky. If it's too sticky, add a little more flour, 1 tablespoon at a time. Divide the dough into 4 equal portions.
⏱️ 5 min - 4
Roll each portion of dough into a rope about 3/4 inch in diameter. Using a sharp knife or bench scraper, cut the ropes into 3/4-inch pieces. You can leave them as is, or gently roll each piece over the back of a fork or a gnocchi board to create ridges, which will help hold the sauce. Place the prepared gnocchi on a lightly floured baking sheet, ensuring they do not touch.
⏱️ 20 min - 5
Bring a large pot of heavily salted water to a rolling boil. While the water heats, prepare the asparagus. Cut the trimmed asparagus spears into 1-inch pieces. Set aside.
⏱️ 10 min - 6
In a large skillet, melt 4 tablespoons of unsalted butter with 2 tablespoons of extra virgin olive oil over medium heat. Add the cut asparagus pieces to the skillet and sauté for 3 to 5 minutes, until bright green and tender-crisp. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove the asparagus from the skillet and set aside, leaving the butter and oil in the pan.
⏱️ 5 min - 7
Carefully drop the gnocchi into the boiling water in two batches to avoid overcrowding. Cook for 2 to 3 minutes, or until they float to the surface. Once they float, let them cook for another 30 seconds to 1 minute to ensure they are cooked through. Use a slotted spoon to transfer the cooked gnocchi directly into the skillet with the reserved butter and olive oil. Reserve about 1/2 cup of the gnocchi cooking water.
⏱️ 8 min - 8
Add the sautéed asparagus back to the skillet with the gnocchi. Pour in the juice of 1 lemon and about 1/4 cup of the reserved gnocchi cooking water. Toss gently to coat. If the sauce seems too thick, add a little more cooking water, 1 tablespoon at a time, until desired consistency is reached. Stir in the chopped fresh mint leaves.
⏱️ 5 min - 9
Serve immediately, garnished with additional grated Parmesan cheese and a few fresh mint sprigs if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Ricotta Gnocchi with Asparagus and Mint
Ingredients
For the Lemon Ricotta Gnocchi
- 15 ounces whole milk ricotta cheese, drained well
- 1 large egg yolk
- 1/2 cup Parmesan cheese, finely grated, plus more for serving
- 1 lemon, zested
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Asparagus and Sauce
- 1 pound asparagus spears, woody ends trimmed
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 lemon, juiced
- 1/4 cup fresh mint leaves, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the ricotta gnocchi: In a large bowl, combine the well-drained ricotta cheese, egg yolk, 1/2 cup grated Parmesan cheese, and lemon zest. Mix until just combined.
⏱️ 5 min - 2
Gradually add 1 1/2 cups of all-purpose flour, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the ricotta mixture. Mix gently with a wooden spoon or your hands until a soft, shaggy dough forms. Be careful not to overmix, as this can make the gnocchi tough.
⏱️ 5 min - 3
Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently knead the dough a few times, just until it comes together and is no longer sticky. If it's too sticky, add a little more flour, 1 tablespoon at a time. Divide the dough into 4 equal portions.
⏱️ 5 min - 4
Roll each portion of dough into a rope about 3/4 inch in diameter. Using a sharp knife or bench scraper, cut the ropes into 3/4-inch pieces. You can leave them as is, or gently roll each piece over the back of a fork or a gnocchi board to create ridges, which will help hold the sauce. Place the prepared gnocchi on a lightly floured baking sheet, ensuring they do not touch.
⏱️ 20 min - 5
Bring a large pot of heavily salted water to a rolling boil. While the water heats, prepare the asparagus. Cut the trimmed asparagus spears into 1-inch pieces. Set aside.
⏱️ 10 min - 6
In a large skillet, melt 4 tablespoons of unsalted butter with 2 tablespoons of extra virgin olive oil over medium heat. Add the cut asparagus pieces to the skillet and sauté for 3 to 5 minutes, until bright green and tender-crisp. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove the asparagus from the skillet and set aside, leaving the butter and oil in the pan.
⏱️ 5 min - 7
Carefully drop the gnocchi into the boiling water in two batches to avoid overcrowding. Cook for 2 to 3 minutes, or until they float to the surface. Once they float, let them cook for another 30 seconds to 1 minute to ensure they are cooked through. Use a slotted spoon to transfer the cooked gnocchi directly into the skillet with the reserved butter and olive oil. Reserve about 1/2 cup of the gnocchi cooking water.
⏱️ 8 min - 8
Add the sautéed asparagus back to the skillet with the gnocchi. Pour in the juice of 1 lemon and about 1/4 cup of the reserved gnocchi cooking water. Toss gently to coat. If the sauce seems too thick, add a little more cooking water, 1 tablespoon at a time, until desired consistency is reached. Stir in the chopped fresh mint leaves.
⏱️ 5 min - 9
Serve immediately, garnished with additional grated Parmesan cheese and a few fresh mint sprigs if desired.
⏱️ 2 min