Ingredients:

  • 15 oz (425 g) Full-fat Ricotta Cheese, thoroughly drained
  • 2 Large Egg Yolks, room temperature
  • 1/2 cup (50 g) Finely Grated Parmesan Cheese
  • 1 Tbsp (15 ml) Lemon Zest, from about 1 medium lemon
  • 1 cup (120 g) All-Purpose Flour (or Fine Semolina), plus extra for dusting
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 6 Tbsp (90 g) Unsalted Butter
  • 1 bunch (approx. 300 g) Asparagus Spears, trimmed and cut into 1-inch pieces
  • 1 cup (150 g) Frozen Sweet Peas, do not thaw beforehand
  • 1/4 cup (60 ml) Fresh Mint, roughly chopped, plus extra for garnish
  • 1 Tbsp (15 ml) Freshly squeezed Lemon Juice
  • Pinch of Flaky Sea Salt, to finish

Instructions:

  1. Drain the Ricotta: If the ricotta is very wet, place it in cheesecloth or a fine-mesh sieve set over a bowl for at least 30 minutes, pressing gently to remove excess whey. This step is crucial for light gnocchi.
  2. Prepare the Dough: In a large bowl, gently mix the drained ricotta, egg yolks, Parmesan, lemon zest, 1 teaspoon salt, and pepper until just combined. Do not overmix.
  3. Add Flour and Chill: Gradually incorporate the flour until a soft, slightly sticky dough forms that is pliable but holds its shape. Cover the bowl loosely and chill the dough in the refrigerator for 30 minutes to help the starch hydrate.
  4. Shape the Gnocchi: Lightly flour your work surface. Divide the chilled dough into 4 equal portions. Working with one portion at a time, gently roll the dough into a long rope, approximately 3/4 inch (2 cm) thick. Cut the rope into 3/4-inch (2 cm) pieces using a bench scraper or knife. Place the finished gnocchi onto a parchment-lined sheet pan, keeping them separated.
  5. Cook and Shock Vegetables: Bring a small pot of heavily salted water to a rolling boil. Add the asparagus pieces and cook for 2 minutes until bright green. Add the frozen peas for the last 30 seconds. Drain immediately and plunge them into an ice bath to stop the cooking. Drain well and set aside.
  6. Cook the Gnocchi: Bring a very large pot of heavily salted water to a rolling boil. Carefully drop the gnocchi into the boiling water (cook in batches if necessary). Cook until the gnocchi float to the surface (about 2–3 minutes), then let them cook for 30 seconds longer.
  7. Retrieve and Reserve: Use a slotted spoon to scoop the cooked gnocchi out, reserving about 1/2 cup (120 ml) of the starchy cooking water. Set the gnocchi aside.
  8. Brown the Butter: Melt the 6 tablespoons of unsalted butter in a heavy-bottomed skillet over medium heat. Continue cooking, swirling occasionally, until the milk solids turn a nutty, golden brown. Remove from heat immediately once the butter smells deeply toasted and reaches a deep amber color.
  9. Finish the Dish: Add the cooked gnocchi, blanched asparagus, and peas to the brown butter skillet. Toss gently to coat. Add 1-2 tablespoons of the reserved gnocchi cooking water and toss again to create a light sauce.
  10. Season and Serve: Stir in the fresh mint and lemon juice. Taste and adjust seasoning with extra salt and pepper. Serve immediately, garnished with extra Parmesan and flaky sea salt.