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
1 egg
Handful of chopped chives
1 clove garlic, minced
Pepper
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.
Boil a pot of salted water and drop the gnocchi in. Cook until the gnocchi float to the surface of the water and drain well.
Asparagus and Pea Sauce (based on a recipe from Bon Appetit)
1 bunch asparagus, trimmed
1 c frozen peas
1 shallot, minced
4 rashers of bacon, sliced (optional)
4 garlic scapes, roasted and cut into 1” pieces OR 1 garlic clove minced
handful sliced mushrooms
1/3 c cream
½ c grated parmesan cheese
Add the drained gnocchi, toss gently to coat and serve.
We've eaten this a couple of times in as many weeks - it's a great recipe (see draining ricotta) for a weekday supper out of the ordinary.
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