I love gnocchi, but ricotta gnocchi was new to me when I first tried it only about a year ago. The ricotta gives the gnocchi a softness and unique texture, and it was something I hoped to try again. At the time though, I never thought I’d ever make it for myself. But recently I cam across a recipe for ricotta gnocchi through pinterest, and I knew this was my chance to try it. I wanted to pair it with a creamy sauce, but also wanted it to be something summery. So I thought lemon, asparagus and snow peas would do just that! The combination of these ideas is how I created this dish for, ricotta gnocchi with a lemon cream sauce, asparagus, snow peas, and crisp prosciutto.
The ricotta gnocchi is actually quite easy to make, and can be done in under 30 minutes. I’ve included a few tips for when handling the gnocchi to help you through the process. Tips like, the less flour you use the lighter, softer and fluffier your gnocchi will be. I’ve added all the tips throughout the recipe to guide you, so not to worry.
The gnocchi can be served with any of your other favourite pasta sauces too, like brown butter or a tomato sauce. But if you plan on making this ricotta over the summer, I’d recommend adding fresh seasonal veggies and making the sauce added to this recipe. It’s sure to please!
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The disk shape you create after mixing the dough.
After cutting the disk into 8 pieces, create logs to cut from.
- FOR THE GNOCCHI:
- 8 oz / 250g ricotta - ordinary supermarket ricotta, not expensive fresh Italian ricotta NOTE: (Fresh, soft Italian ricotta you can get from specialty delis is not suited to this recipe. You can use it, but you'll need around 15 oz / 450 g and will need to extract excess liquid by placing it in a paper towel lined colander for 30 minutes to an hour until it has thickened. Then measure out 8 oz / 250 g and proceed with the recipe.)
- ¾ cup freshly grated parmesan cheese
- ¾ to 1 cup plain flour, plus more for dusting
- 1 egg + 1 egg yolk
- ¼ tsp salt
- Black pepper
- FOR THE SAUCE:
- 1 tablespoon olive oil
- 150 grams thinly sliced prosciutto, chopped
- ¼ cup salted butter
- 4 garlic gloves, minced
- 1 bunch of asparagus, stems cut, and chopped in bite size pices
- 1½ cups snow peas
- 1 cup whipping cream
- 1 cup parmesan cheese
- zest from one lemon
- salt and pepper to taste
- garnish: toasted walnuts (optional)
- Combine the gnocchi ingredients in a bowl except the flour.
- Use a rubber spatula to mix until the egg is partially mixed into the ricotta. Then add ¾ cup of flour and mix until just combined so it is a sticky very soft dough, but not like batter. Use the remaining flour, 1 tbsp at a time to get the dough consistency right. I find ¾ cup is enough. TIP: The less flour you use, the lighter, softer and fluffier your gnocchi will be. .
- Turn it out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 1"/2.5cm thick. Cut it into 8 pieces.
- Roll a piece into a log about 3/5" / 1.5 cm in diameter and about 10"/25cm long. Repeat with remaining dough.
- Line 4 logs up, then cut them into 3/5" / 1.5cm pieces. Repeat with remaining 4 logs.
- Make the sauce by first warming heating the olive oil over medium heat in a saucepan. Then add the prosciutto and fry for a few minutes until starting to crisp. Then remove prosciutto and transfer to a plate.
- Meanwhile bring a large pot of water to boil.
- In the same saucepan used for the prosciutto, melt the butter. Then add the minced garlic for just a few minutes until fragrant, but carful not to burn it.
- The add the snow peas and asparagus and continue to cook for about 3 minutes until asparagus starts to blister and veggies just start to soften.
- Add the whipping cream, 1 cup of parmesan cheese, the lemon zest, and season with salt and pepper. Bring to a simmer for only a few minutes, until the cheese melts and the sauce thickens.
- Tumble the gnocchi in the boiling water and cook for around 2½ minutes, or until the gnocchi is floating on the surface for around 30 seconds.
- Drain the gnocchi and top with sauce, crisp prosciutto, and toasted walnut if desired. Enjoy!