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.

Reviews


Add a review for Ricotta Gnocchi with Asparagus, Peas, and Morels

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now