Main Dishes Meals Recipes Seasons Spring

Ricotta Gnocchi with Asparagus, Peas, Mint and Parmesan

January 21, 2015
Ricotta Gnocchi with Asparagus Peas and Mint Image

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.


(Serves 4)

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


  1. Bring a large pot of salted water to the boil.
  2. 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.
  3. Flour a work surface and spoon out small, walnut-sized amount and dust with a little flour.
  4. 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.
  5. Blanch the asparagus and peas in the water and drain well.
  6. 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.
  7. Serve with sea salt flakes, freshly cracked black pepper, grated Parmesan & garnished with fresh mint.

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