Ingredients

  • GNOCCHI
  • 4 cups ricotta (from two 16-oz. containers)
  • 2 large eggs
  • 1 cup finely grated Parmesan
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 cup all-purpose flour
  • VEGETABLES AND ASSEMBLY
  • 1 bunch asparagus, trimmed
  • Kosher salt
  • 2 tablespoons olive oil, plus more
  • 1/4 pound fresh morel mushrooms
  • 1 small shallot, finely chopped
  • 1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed
  • 1/4 cup (1/2 stick) unsalted butter
  • Freshly ground black pepper
  • Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest (for serving)
  • NUTRITIONAL INFORMATION
  • Calories (kcal) 930 Fat (g) 62 Saturated Fat (g) 35 Cholesterol (mg) 295 Carbohydrates (g) 40 Dietary Fiber (g) 3 Total Sugars (g) 5 Protein (g) 50 Sodium (mg) 1810

Method

  • GNOCCHI
  • 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.
  • VEGETABLES AND ASSEMBLY
  • 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. If using a resealable plastic bag for gnocchi mixture, cut a 1/2" opening in bottom of bag. Working in 3 batches, pipe dough into pot, cutting off 1" lengths with a paring knife and letting dough drop into water. Cook until doubled in size, about 3 minutes. Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet. Reserve 1/4 cup cooking liquid.
  • Heat 2 Tbsp. 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.