Gnocchi can be made with potatoes, semolina or with ricotta, eggs and flour to make light-as-a-feather dumplings, to which all manner of complimentary accompanying flavours can be served.
Mint brightens the intense herbaceous flavours of asparagus and peas, but to avoid the toothpaste-effect, keep it to a minimum.
400 g fresh ricotta, drained
3 free-range eggs
125 g plain flour, plus extra
80 g Parmesan plus extra to serve, freshly grated
60 g fresh breadcrumbs
¼ tsp nutmeg, freshly grated
16 lrg spears fresh asparagus
1 cup peas, fresh or frozen
2 tbsp unsalted butter
sea salt & freshly cracked black pepper
squeeze of lemon juice
1 tbsp fresh mint, shredded
- Bring a large pot of salted water to the boil.
- Either mash by hand or use a food processor to combine the ricotta, eggs, flour, Parmesan, breadcrumbs, nutmeg & seasoning to make a soft dough. Add a little extra flour if too wet.
- Flour a work surface and spoon out small, walnut-sized amount and dust with a little flour.
- Working quickly, gently roll into balls before dropping small batches of the gnocchi into the boiling water. When they have risen to the surface, simmer for a minute, remove with a slotted spoon and reserve to the side.
- Blanch the asparagus and peas in the water and drain well.
- Heat the unsalted butter in a frying pan until a nut-brown colour. Add the gnocchi and fry until lightly browned. Add the asparagus and peas to the pan, toss through the gnocchi, then squeeze over a little fresh lemon juice.
- Serve with sea salt flakes, freshly cracked black pepper, grated Parmesan & garnished with fresh mint.