Ricotta and Potato Gnocchi with Spring Vegetables

In honor of the first day of spring I am making you a very springy gnocchi! Yes, I made two kinds of gnocchi, partiality because I enjoy being an overachiever and partiality because my dinner guest couldn’t eat a lot of dairy.

You don’t need to make both kinds of gnocchi but 1/2 and 1/2 gives you a really good balance of cheesiness and doughiness.

I’ll be honest this is a lot of work. You should chop your veggies and make your ricotta gnocchi batter ahead of time to save time.

Ricotta and Potato Gnocchi with Spring Vegetables


For the Ricotta Gnocchi:

15 oz ricotta

1 egg

1 teaspoon salt

pepper to taste

1/2 cup grated parmesan cheese

1/2 flour

For the Potato Gnocchi:

1 pound russet potatoes, peeled and cut into 1 1/2 inch chunks

1/2-3/4 cups flour, plus additional for dusting

1 egg lightly beaten


For the vegetables:

olive oil

1/2 pound shiitake mushrooms, cut into bit sized pieces

3/4 pounds asparagus, cut into bit sized pieces

1 shallot, diced

1 1/2 cup frozen peas, defrosted in the microwave

1 bunch rainbow chard, cut into ribbons

1/2 cup butter, melted

chives, parmesan, and lemon zest for topping


For the Ricotta Gnocchi:

Blend ricotta, egg, salt, parmesan, and pepper in a food processor. Add flour and pulse until all ingredients are just combined. Transfer to a pastry or ziplock bag with a 1/2 inch opening.  When you are ready to cook the Gnocchi, over a pot of boiling water pipe gnocchi cutting off 1 inch pieces at a time.

Cook for 3 minutes, removing with a slotted spoon. Reserve cooking liquid.

For the Potato Gnocchi:

Steam the potatoes until soft and cooked through, about 25 minutes. While still hot mash the potatoes and stir in flour, egg, and salt. Knead ingredients into an elastic dough and roll into long 2/3 diameter rolls. Cut into 3/4 inch lengths and press thumb into the center of each gnocchi. Then roll them against a grater to form a pattern in the dough.

Cook for 2-3 minutes in boiling water, removing with a slotted spoon.

For the vegetables:

In a medium skillet heat oil over medium-high heat saute shallot, asparagus, and mushrooms until soft and cooked through, 4-6 minutes. Add the peas and the chard and cook until chard has wilted. Remove from heat.

To assemble:

Add butter, 1/4 cup gnocchi cooking liquid, and cooked gnocchi to the veggies and toss until well combined.

Serves with chives, parmesan, and lemon zest.


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