Recipe courtesy of Traci Des Jardins
Ricotta Gnocchi with Delta Asparagus and Meyer Lemon
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 643
- Total Fat
- 45
- Saturated Fat
- 19
- Carbohydrates
- 38
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 24
- Cholesterol
- 185
- Sodium
- 719
- Total: 8 hr 50 min (including time for draining ricotta)
- Active: 50 min
Ingredients
16 ounces ricotta
Kosher salt and freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano
2 large eggs
1 cup all-purpose flour
3 tablespoons olive oil
1 bunch medium asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
1 Meyer lemon, zested
1/4 cup chicken stock (vegetable stock or water may be substituted)
3 tablespoons unsalted butter (olive oil may be substituted)
Directions
Special equipment:
cheesecloth- Line a colander with 4 layers of cheesecloth, then add the ricotta. Tie the corners shut. Let sit over a bowl so that the liquid can run out, refrigerated, 8 hours or overnight.
- Place a large pot of water on the stove; salt as you would for pasta and bring to a boil.
- Place the drained ricotta and 1/4 cup Parmesan in a large bowl. Add the eggs and whisk vigorously for a minute or two. Add a pinch of salt, a little pepper, and fold in the flour, a couple tablespoons at a time, just until incorporated.
- Turn the water down to a gentle boil, and with two spoons, form the batter into football shapes, then drop directly into the boiling water. (You will have to process the batter in two to three batches as you can cook about 12 gnocchi at a time.) Cook, stirring to flip them over, until the gnocchi float to the top and are firm to the touch, about 2 minutes. The gnocchi are delicate, so gently remove from the water and place on a sheet tray or baking dish. Drizzle with olive oil and set aside.
- Peel the ends of the asparagus, then thinly slice. Place 2 tablespoons extra-virgin olive oil in a large saute pan over medium heat and add the asparagus. Sweat until tender, about 2 minutes. Add the zest, chicken stock and butter, then season to taste with salt and pepper. Reheat the gnocchi by carefully adding to the asparagus mixture and let heat for a minute or 2.
- Place in a large serving bowl and top with the remaining 1/4 cup Parmesan.
Cook’s Note
This is a quick recipe, but with one exception. The ricotta needs to be drained of excess liquid. To do this properly, it needs to be tied up in cheesecloth and suspended over a bowl overnight.