Description
Ricotta-based gnocchi tossed in nutty brown butter with asparagus, peas, and lemon.
Ingredients
Scale
- ¼ cup peas
- 1 egg
- 7.5 oz whole milk ricotta cheese
- ½ cup grated parmesan cheese
- ½ cup all-purpose flour
- ¼ tsp kosher salt
- 4 tbsp butter
- ¼ cup sliced asparagus
- ¼ cup sliced sugar snap peas
- 1 lemon, zested and juiced
- chives
- black pepper
- flaky sea salt
Instructions
- Blanch peas and chill in ice water.
- Mix egg, ricotta, and parmesan until smooth, then stir in flour and salt.
- Roll dough, cut into pieces, and boil until gnocchi float.
- Brown butter gently until golden.
- Sauté asparagus and snap peas, then add peas, lemon zest, and juice.
- Toss gnocchi with brown butter and vegetables and garnish.
Notes
- Avoid overmixing the dough.
- Brown butter slowly for best flavor.
- Serve immediately for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 165 mg