Ricotta Gnocchi with Asparagus, Peas, and Morels

Light and fluffy homemade ricotta gnocchi served with spring vegetables including fresh asparagus, peas, and morel mushrooms in a butter sauce. This elegant dish combines the delicate texture of handmade pasta with seasonal produce.

6 servings

1 hr 5 min

Published October 4, 2025

Ingredients

•4 cups ricotta (from two 16-ounces containers)
•2 whole large eggs
•1 cup finely grated Parmesan
•2 teaspoons kosher salt
•1 to taste Freshly ground black pepper
•1 cup all-purpose flour
•1 bunch bunch asparagus, trimmed
•1 to taste Kosher salt
•2 tablespoons olive oil, plus more
•¼ pound fresh morel mushrooms
•1 whole small shallot, finely chopped
•1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
•¼ cup (1/2 stick) unsalted butter
•1 to taste Freshly ground black pepper
•1 to taste Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest (for serving)
•1 to taste Parmesan
•1 to taste Finely grated lemon zest

Cooking Instructions

1.
Line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 20 minutes (if the ricotta is too wet, the dough won't hold together).
20 min
2.
Combine ricotta, eggs, Parmesan, and salt in a food processor; season with pepper and process until smooth. Add flour and pulse just to combine (mixture should be smooth and fairly wet). Transfer gnocchi mixture to a pastry bag fitted with 1/2" round tip or a large resealable plastic bag.
10 min
3.
DO AHEAD: Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill.
4.
Cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Using tongs or a mesh strainer, transfer to a bowl of ice water to cool; drain. Slice asparagus on the diagonal into bite-size pieces, leaving tips intact.
5 min
5.
Reduce heat so water is simmering. If using a resealable plastic bag for gnocchi mixture, cut a 1/2" opening in bottom of bag. Working in 3 batches, pipe dough into pot, cutting off 1" lengths with a paring knife and letting dough drop into water. Cook until doubled in size, about 3 minutes. Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet. Reserve 1/4 cup cooking liquid.
15 min
6.
Heat 2 tablespoons oil in a large skillet over medium heat. Cook morels, tossing occasionally, until slightly softened, about 5 minutes. Add shallot and cook, tossing occasionally, until shallot and morels are soft, about 5 minutes; set aside.
10 min
7.
Add gnocchi, asparagus, peas, butter, and reserved cooking liquid to skillet with morels. Cook, tossing gently, until vegetables are warm and sauce has thickened slightly, about 2 minutes; season with salt and pepper. Serve topped with chives, Parmesan, and lemon zest.
5 min

Ingredients

•4 cups ricotta (from two 16-ounces containers)

•2 whole large eggs

•1 cup finely grated Parmesan

•2 teaspoons kosher salt

•1 to taste Freshly ground black pepper

•1 cup all-purpose flour

•1 bunch bunch asparagus, trimmed

•1 to taste Kosher salt

•2 tablespoons olive oil, plus more

•¼ pound fresh morel mushrooms

•1 whole small shallot, finely chopped

•1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed

•¼ cup (1/2 stick) unsalted butter

•1 to taste Freshly ground black pepper

•1 to taste Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest (for serving)

•1 to taste Parmesan

•1 to taste Finely grated lemon zest

Cooking Instructions

Line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 20 minutes (if the ricotta is too wet, the dough won't hold together).

20 min

Combine ricotta, eggs, Parmesan, and salt in a food processor; season with pepper and process until smooth. Add flour and pulse just to combine (mixture should be smooth and fairly wet). Transfer gnocchi mixture to a pastry bag fitted with 1/2" round tip or a large resealable plastic bag.

10 min

DO AHEAD: Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill.

Cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Using tongs or a mesh strainer, transfer to a bowl of ice water to cool; drain. Slice asparagus on the diagonal into bite-size pieces, leaving tips intact.

5 min

Reduce heat so water is simmering. If using a resealable plastic bag for gnocchi mixture, cut a 1/2" opening in bottom of bag. Working in 3 batches, pipe dough into pot, cutting off 1" lengths with a paring knife and letting dough drop into water. Cook until doubled in size, about 3 minutes. Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet. Reserve 1/4 cup cooking liquid.

15 min

Heat 2 tablespoons oil in a large skillet over medium heat. Cook morels, tossing occasionally, until slightly softened, about 5 minutes. Add shallot and cook, tossing occasionally, until shallot and morels are soft, about 5 minutes; set aside.

10 min

Add gnocchi, asparagus, peas, butter, and reserved cooking liquid to skillet with morels. Cook, tossing gently, until vegetables are warm and sauce has thickened slightly, about 2 minutes; season with salt and pepper. Serve topped with chives, Parmesan, and lemon zest.

5 min