Crispy Gnocchi with Asparagus and Lemon Ricotta
Tender potato dumplings, cooked in butter until golden and crisp with asparagus, and topped with light and lemony whipped ricotta.
Equipment
- 12-14 inch skillet
- 4 quart stock pot
- food processor
Ingredients
- 1 pound gnocchi
- 2 tbsp unsalted butter
- 4 ounces asparagus
- 1/2 cup whole milk ricotta
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp honey
- 1/8 tsp dried thyme
- salt, to taste
Instructions
- Cook gnocchi according to package directions and drain. Leave the gnocchi in the warm pot to fully dry.
- While the gnocchi are cooking, in the bowl of a food processor, add the ricotta, lemon zest, lemon juice, honey, and dried thyme. Pulse in 10 second intervals until reaching a smooth, whipped texture. This should not take more than a few attempts.
- Heat a large skillet over medium heat, add butter and allow to melt. Add the asparagus pieces to the butter and cook for 1-2 minutes until their color begins to change to a vibrant green.
- Increase the temperature to medium high heat and add the gnocchi. Toss with the butter and asparagus and arrange in a single layer in your skillet. Allow to cook 1.5-2 minutes without stirring, until lightly brown and crisp.
- Stir the gnocchi and arrange in a single layer once more. Allow to cook without stirring for 1-2 minutes longer until lightly brown and crisp. Remove from heat and plate immediately. Top with a dollop of the lemon ricotta.
Notes
- Looking to add a protein source to this meal? Try 1/3 pound of shrimp seasoned with salt and pepper or 1/2 pound of italian sausage. Cook your protein in the large skillet before adding the asparagus and continue the remaining steps as written.
- Need a gluten-free swap? Try cauliflour gnocchi available now in many stores. Just be sure to verify that the gnocchi is in fact gluten-free.