Pan-Fried Ricotta Gnocchi with Asparagus and Peas
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Ingredients
  • FOR THE RICOTTA GNOCCHI
  • 1½ cup of drained ricotta, nice and cold
  • ½ cup of grated Parmigiano Reggiano or Pecorino Romano
  • 1 beaten egg
  • 1 teaspoon of salt and a few grinds of black pepper
  • 1 cup or so of unbleached all purpose flour
  • VEGETABLE TOSS
  • 1 bunch of tender asparagus, chopped small like pea size but leaving the pretty tips on
  • 1 cup of frozen, defrosted peas
  • zest of 1 lemon
  • 2 finely chopped garlic cloves
  • olive oil for drizzle
  • a knob of butter
  • more Parmigiano for garnish
Instructions
  1. PREPPING THE VEGGIES
  2. In a separate skillet, drizzled with olive oil, toss in your chopped asparagus, garlic and defrosted peas, sauteing until nicely al-dente, then set aside.
  3. FOR THE GNOCCHI
  4. Place ricotta, grated cheese, salt and pepper into a bowl, whisk egg then add in.
  5. If ricotta is lumpy, which it usually is, take a hand mixer on low to break up the lumps and just to incorporate all the ingredients.
  6. Then fold in flour, little by little, you might need less or you might need more, but dough should come together quickly and it will feel slightly sticky.
  7. Lightly flour your finger tips and a board.
  8. Cut off a chunk then roll it into a round snake, then cut off bite size pieces.
  9. Leave as is or make indention's with a gnocchi board or the tines of a fork.
  10. At this point you can freeze them single layer, then once frozen place them into zip lock bags, they stay good for a month.
  11. WHEN READY TO COOK THE FROZEN GNOCCHI
  12. Toss them into salted boiling water, let them float to the top and cook maybe another minute or so, then scoop them out carefully with a hand strainer, like a spider.
  13. For pan-fried, drain them first then crisp them up in an additional skillet with a good drizzle of olive oil and a small knob of butter, turning them until they crisp up golden on each side.
  14. Then incorporate the precooked veggies you had set aside together with the golden crisp gnocchi.
  15. Place them onto a platter adding more grated cheese of course, more olive oil and scatter the lemon zest all around.
  16. Happy Spring!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2018/04/pan-fried-ricotta-gnocchi-with-asparagus-and-peas.html