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Ricotta-Gnocchi with Asparagus, Peas and Morels

This recipe originally comes from Chef Nemo Bolin at Cook and Brown Public House in Povidence Rhode Island.  His is made with a no knead home made gnocchi, but this recipe is a time saver version with store bought gnocchi.  For the original recipe visit http://www.epicurious.com/recipes/food/views/Ricotta-Gnocchi-with-Asparagus-Peas-and-Morels-51232060


1 bunch of asparagus, trimmed and washed

Kosher salt

2 tablespoons olive oil, plus more

1/4 pound fresh morel mushrooms (actually, many kinds of mushrooms can be used)

1 small shallot, finely chopped

1 cup shelled fresh peas (about 1 lb fresh unshelled peas)

1/4 cup (1/2 stick) butter

Freshly ground black pepper

Chopped fresh chives, finely grated Parmesan and finely grated lemon zest for serving


Cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Using tongs or a mesh strainer, transfer to a bowl of ice water to cool; drain. Slice asparagus on the diagonal into bite-size pieces, leaving tips intact.

Reduce heat so water is simmering.  Cook Gnocchi by package instructions.  Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet. Reserve 1/4 cup cooking liquid.

Heat 2 tablespoons oil in a large skillet over medium heat. Cook morels, tossing occasionally, until slightly softened, about 5 minutes. Add shallot and cook, tossing occasionally, until shallot and morels are soft, about 5 minutes; set aside.

Add gnocchi, asparagus, peas, butter, and reserved cooking liquid to skillet with morels. Cook, tossing gently, until vegetables are warm and sauce has thickened slightly, about 2 minutes; season with salt and pepper. Serve topped with chives, Parmesan, and lemon zest.