Dinner: Ricotta Gnocchi with Asparagus, Peas, and Morels

Recipe by The Bon Appétit Test Kitchen Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.

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

Instructions

Line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 20 minutes (if the ricotta is too wet, the dough won't hold together).
Combine ricotta, eggs, Parmesan, and salt in a food processor; season with pepper and process until smooth. Add flour and pulse just to combine (mixture should be smooth and fairly wet). Transfer gnocchi mixture to a pastry bag fitted with 1/2" round tip or a large resealable plastic bag.
DO AHEAD: Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill.

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