If you can remember to drain your ricotta in advance, then this dish is quick and easy to prepare. And you can say that you make your own gnocchi, which is one of those things that impresses people. Or course, you could make your own ricotta to start with and be over-the-top impressive. Or other people (ie one’s husband) can brag about your cooking and you can remain modestly in your kitchen.
The inspiration for this dish came from a 2010 issue of Bon Appetit. On the cover they had a gorgeous picture of fettucine with asparagus and peas. I’d made it last year, following the recipe pretty closely and it was good. But I wanted a tweak and came up with the idea of using the sauce with ricotta gnocchi. And since I had a bunch of chives I put chives in the gnocchi. The original recipe for the ricotta gnocchi comes from eat, make, read from a couple of years ago.
Ricotta Gnocchi (based on a recipe from eat,make,read)
1 tub (15 oz/ 296 mL) ricotta cheese, drained for at least 20 minutes
Handful of chopped chives
1 clove garlic, minced
1-1 ¼ c flour
In a bowl, add the ricotta, egg and seasonings and mix well. Add the flour ¼ c at a time and blend well. Keep adding flour until a dough can be formed with the flour and all the flour is incorporated into the dough – I used 1 c. Form the dough into a ball and cut the ball into 4 equal (ish) quarters. Roll each quarter into a log about 1” in diameter and about 12” long. Cut the log into 12 equal (ish) pieces. Press the tines of a fork over the top of each piece to make the “gnocchi” marks for the sauce to stick in.