Ricotta Gnocchi With Asparagus Peas And Morels Recipes

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TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 9



Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese image

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
  • Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.

1 pound fresh or dried tagliatelle pasta (or other wide, long pasta)
2 tablespoons olive oil
2 cloves garlic, chopped
1 pound hot Italian sausage, casings removed
1 pound frozen peas, thawed
1 cup whole milk ricotta cheese
1 bunch fresh basil leaves chopped (about 3/4 cup)
1/4 cup fresh grated Pecorino Romano cheese
1 teaspoon salt

RICOTTA GNOCCHI WITH ASPARAGUS, PEAS, AND MORELS

Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.

Provided by Bon Appétit Test Kitchen

Categories     Mushroom     Easter     Dinner     Ricotta     Asparagus     Pea     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 19



Ricotta Gnocchi with Asparagus, Peas, and Morels image

Steps:

  • For gnocchi:
  • 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).
  • 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.
  • DO AHEAD: Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill.
  • For vegetables and assembly:
  • 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.
  • 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.
  • 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.
  • 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.

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

GNOCCHI WITH BACON AND SWEET PEAS

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9



Gnocchi with Bacon and Sweet Peas image

Steps:

  • Bring a large pot of salted water to a boil over medium heat. Add the gnocchi and cook for 5 to 6 minutes.
  • In a large skillet over medium heat add bacon and cook until slightly crisp. Discard the excess fat. Add the garlic and thyme and cook for 30 seconds. Drain the gnocchi and add it to the pan. Stir in the butter, then add the peas, a pinch of black pepper, and a pinch of salt and mix to combine. Add the lemon juice and allow flavors to blend. Taste and season with salt and pepper, if needed. Transfer the gnocchi to a serving bowl and serve.

Kosher salt
1-pound package potato gnocchi
6 slices bacon, chopped
2 tablespoons minced garlic
2 tablespoons freshly chopped thyme leaves
2 tablespoons butter
1 1/2 cups frozen peas, thawed
Freshly cracked black pepper
1 lemon, juiced

SHEET-PAN GNOCCHI WITH ASPARAGUS, LEEKS AND PEAS

This sunny dinner cooks entirely in the oven on two sheet pans, so both the vegetables and gnocchi are cooked properly with minimal effort. Asparagus, shallots, leeks and peas balance out the rich, caramelized gnocchi, but you could experiment with your vegetable choices: Cut delicate vegetables in larger pieces and firmer vegetables in smaller pieces so they cook at similar rates. Refrigerated gnocchi (often labeled "skillet gnocchi") work best here, but shelf-stable gnocchi are also fine. Simply boil them first.

Provided by Susan Spungen

Categories     one pot, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11



Sheet-Pan Gnocchi With Asparagus, Leeks and Peas image

Steps:

  • Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon butter and 1/2 teaspoon salt.
  • On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 tablespoon oil and 1 tablespoon butter. Season with 1/2 teaspoon salt and a few generous grinds of pepper.
  • Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking.
  • Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.

2 (12-ounce) packages gnocchi (preferably fresh, refrigerated, precooked gnocchi)
3 tablespoons olive oil
2 tablespoons unsalted butter
Kosher salt and black pepper
1 bunch asparagus (about 1 pound), trimmed and cut into thirds
2 small leeks, trimmed, halved lengthwise, then sliced 1/2-inch thick (about 2 cups)
2 shallots, trimmed and sliced lengthwise 1/4-inch thick
1 cup frozen peas, thawed (or fresh peas)
1 lemon, scrubbed
1/2 cup grated Parmesan
1/4 cup sliced fresh chives or parsley (optional)

RICOTTA DUMPLINGS WITH BUTTERED PEAS AND ASPARAGUS

These dumplings are a way to get the satisfaction of making your own pasta without having to make your own pasta. This recipe doesn't require you to drain the ricotta, but if you notice that yours is especially wet, you may want to add a tablespoon or two more of flour to make sure the dough stays together. It should be like a very wet biscuit dough (and not pourable or soupy). As for the vegetables, this dish is a truly excellent canvas for anything seasonal (asparagus and peas in the spring, cherry tomatoes in the summer, mushrooms in the fall, squash in the winter), so adjust as you like.

Provided by Alison Roman

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12



Ricotta Dumplings With Buttered Peas and Asparagus image

Steps:

  • Bring a large pot of salted water to a boil.
  • Combine ricotta and eggs in a large bowl. Season with salt and pepper and, using a large wooden or metal spoon, gently mix in the flour, taking care not to overmix (which could result in tough dumplings).
  • Meanwhile, heat butter and 2 tablespoons olive oil in a large skillet over medium-high. Add leeks and season with salt and pepper. Cook, stirring occasionally, until leeks have softened completely and are starting to pick up some color, 5 to 8 minutes.
  • Add asparagus and peas to the skillet and season with salt and pepper. Cook, tossing occasionally, until asparagus is just tender and bright green, 2 to 4 minutes, depending on its thickness. Remove from heat while you cook the dumplings.
  • When the water is at a nice steady boil, drop the ricotta mixture into the pot by the heaping spoonful. (The dumplings will expand in the water, so make them slightly smaller than you'd like them to end up.) Be careful not to crowd the pot; cook the dumplings in batches if need be.
  • Once the dumplings rise to the top, let them boil until cooked through, 4 to 5 minutes. (You can always pull one out and cut it in half to test its doneness; the texture will go from dense and doughy to light and pillowy.)
  • As the dumplings finish cooking, use a slotted spoon to transfer them to the skillet with the peas and asparagus. Once they're all in there, give everything a quick toss over medium heat just to evenly coat the dumplings in the buttery sauce. Add pea shoots and toss just to wilt slightly.
  • Transfer to a large serving bowl or platter and top with parsley, cheese and more olive oil, if you like.

2 cups whole-milk ricotta
2 large eggs
Kosher salt and black pepper
3/4 cup all-purpose flour
4 tablespoons unsalted butter
2 tablespoons olive oil, plus more for serving
1 large leek, white and light green parts only, thinly sliced
1 bunch asparagus, woody ends removed, cut into 2-inch pieces
2 cups shelled fresh or frozen peas
3 cups pea shoots or leaves, thick stems removed
1/4 cup parsley or mint leaves, for serving
Parmesan or pecorino, for serving

RICOTTA GNOCCHI

This recipe was passed down to me from my great aunt, it is easy, authentic and delicious! The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.

Provided by Shelbi Awabdy

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 5

Number Of Ingredients 14



Ricotta Gnocchi image

Steps:

  • Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
  • Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
  • Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
  • While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
  • To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

Nutrition Facts : Calories 442 calories, Carbohydrate 27.1 g, Cholesterol 131.1 mg, Fat 26 g, Fiber 1.7 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 905.6 mg, Sugar 3.8 g

1 (8 ounce) container ricotta cheese
2 eggs
½ cup freshly grated Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup all-purpose flour, or as needed
3 tablespoons olive oil
1 tablespoon minced garlic
1 (15.5 ounce) can diced tomatoes
1 dash crushed red pepper flakes
6 basil leaves, finely shredded
Salt and pepper to taste
8 ounces fresh mozzarella cheese, cut into small chunks

RICOTTA GNOCCHI WITH ASPARAGUS, PEAS, AND MORELS

Categories     Cheese     Mushroom     Pasta     Vegetarian

Yield 4 servings

Number Of Ingredients 19



RICOTTA GNOCCHI WITH ASPARAGUS, PEAS, AND MORELS image

Steps:

  • GNOCCHI 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). 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 ½" round tip or a large resealable plastic bag. DO AHEAD: Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill. VEGETABLES AND ASSEMBLY 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. Reduce heat so water is simmering. If using a resealable plastic bag for gnocchi mixture, cut a ½" 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 ¼ cup cooking liquid. Heat 2 Tbsp. 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. 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.

GNOCCHI
4 cups ricotta (from two 16-oz. containers)
2 large eggs
1 cup finely grated Parmesan
2 teaspoons kosher salt
Freshly ground black pepper
1 cup all-purpose flour
VEGETABLES AND ASSEMBLY
1 bunch asparagus, trimmed
Kosher salt
2 tablespoons olive oil, plus more
¼ pound fresh morel mushrooms
1 small shallot, finely chopped
1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed
¼ cup (½ stick) unsalted butter
Freshly ground black pepper
Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest (for serving)
NUTRITIONAL INFORMATION
Calories (kcal) 930 Fat (g) 62 Saturated Fat (g) 35 Cholesterol (mg) 295 Carbohydrates (g) 40 Dietary Fiber (g) 3 Total Sugars (g) 5 Protein (g) 50 Sodium (mg) 1810

RICOTTA GNOCCHI WITH FRESH PEAS AND MUSHROOMS

If I made this same combination of ingredients 100 times, each version would be different, which I how I believe these things should work. When I buy peas at the farmer's market, I'm not thinking I need 2 cups, I'm thinking I need to buy some peas. The same goes for the mushrooms. Grab a handful and keep moving. Garnish with Parmigiano-Reggiano cheese and fresh parsley, mint, or basil.

Provided by Chef John

Categories     Pasta Main Dishes

Time 2h

Yield 6

Number Of Ingredients 12



Ricotta Gnocchi with Fresh Peas and Mushrooms image

Steps:

  • Process ricotta, eggs, 1 teaspoon salt, pepper, and nutmeg in a food processor until smooth. Add flour and blend until a smooth, semi-stiff batter forms. Transfer gnocchi batter to a bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
  • Heat oil in a large saucepan over medium-high heat. Saute mushrooms in hot oil until soft and fragrant, 3 to 5 minutes. Add garlic and saute for 1 minute. Add vegetable broth, bring to a boil and reduce to a simmer; stir in peas. Cook until peas are soft, 3 to 5 minutes. Season with salt and pepper to taste.
  • Fill a large pot with lightly salted water and bring to a rolling boil.
  • Working in batches, drop spoonfuls of ricotta batter into boiling water. Bring water back to a boil and cook for 3 minutes. Remove gnocchi to ice water to stop the cooking process, then drain and reserve. Repeat with remaining batter.
  • Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.

Nutrition Facts : Calories 277 calories, Carbohydrate 27.3 g, Cholesterol 116.5 mg, Fat 11.3 g, Fiber 2.6 g, Protein 16.1 g, SaturatedFat 4.9 g, Sodium 749.2 mg, Sugar 2.2 g

1 pound ricotta cheese
3 large eggs
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
1 pinch ground nutmeg
1 cup all-purpose flour
1 tablespoon olive oil
½ cup sliced fresh morel mushrooms, or more to taste
3 cloves garlic, minced
3 cups vegetable broth
1 cup fresh green peas, or more to taste
salt and ground black pepper to taste

GNOCCHI WITH ASPARAGUS & OLIVES IN A CREAMY PESTO SAUCE

This honestly is so easy to make and such a nice dish. This is good enough to serve to company. Other than the asparagus and onion that you will need to cut, the rest is all pantry or store bought items. The creamy ricotta and bread crumbs added to the soft gnocchi makes for a perfect dish. Many grocery stores carry fresh and frozen varieties, as all of mine do. Whole Foods, Sams Club, Trader Joes, for those in the US carry them and of course most Italian Markets. They are a nice change from the traditional pasta shapes. I happen to love asparagus in this, but I have also used peas or green beans too. For the pesto, by all means make your own, but a good store brand makes this quick and easy.

Provided by SarasotaCook

Categories     Vegetable

Time 20m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 13



Gnocchi With Asparagus & Olives in a Creamy Pesto Sauce image

Steps:

  • Bread Crumb Topping -- Make this first and then just set it off to the side. In a small dry saute pan, add the breadcrumbs and bring to medium high heat. You just want to toast them and they don't take long so keep an eye on them. Make sure to keep stirring them. You could easily make your own bread crumbs for this, but I used store bought Italian seasoned bread crumbs which saved some time. Once the bread crumbs are toasted and golden brown, transfer to a small bowl and mix with the olive oil and parmesan cheese.
  • Vegetables -- In a large pot of salted boiling water (on a medium boil), add the asparagus and cook until tender. About 3-5 minutes. It depends on how thick your asparagus is. Remove the asparagus with a slotted spoon to a bowl of ice water to set the color and to stop the cooking. It just needs a minute in the water, then transfer to a plate lined with a paper towel to dry.
  • Gnocchi -- Cook the gnocchi according to package directions. Drain well and return to the pot (keep the heat on medium / medium low.
  • Finish -- Add the cream, pesto, olives, and onions to the gnocchi and cook another 2-3 minutes until everything is heated through. Check for seasoning and add any additional salt or pepper if needed. Then add in the asparagus, lemon zest and toss lightly.
  • Serve -- Transfer to a serving platter and top with the toasted bread crumbs and a scoop of the ricotta cheese. Garnish with the lemon slices from the half of lemon you did not zest. ENJOY!
  • Add a fresh cucumber and tomato salad for a nice simple side dish.

1 lb gnocchi (refrigerated or frozen)
1/2 lb asparagus, cut in 1/2-inch pieces on an angle (approximately 2 cups, green beans or peas make a great substitute)
1 medium onion, cut in half and thin sliced (use less onion if you want)
1/2-3/4 cup black olives, cut in half (buy a can of pre cut olives and save yourself some time)
1/2 lemon, zest of, use the other half thin sliced as a garnish if you want
salt (go easy with the salt as the pesto and olives are both salty)
pepper
1 cup pesto sauce (I used a basil pesto)
1/4 cup heavy cream
1/3 cup ricotta cheese
1 cup Italian seasoned breadcrumbs
1 1/2-2 tablespoons olive oil
1/2 cup parmesan cheese

ASPARAGUS AND PEA GNOCCHI WITH TOASTED ONION

This simple recipe takes about 15 minutes to cook. It has quite a delicate flavour. Substitute evaporated milk for the cream for a lighter dish. Top quality fresh shaved parmesan is KEY to the success of this recipe. From an Australian Woolies mag.

Provided by oloschiavo

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Asparagus and Pea Gnocchi With Toasted Onion image

Steps:

  • In a small frypan, heat the oil. Add the onion and cook until brown. The idea here is to caramelise it and then crisp it up a bit, so don't turn the heat up too high right at the start. When suitable browned, remove the onion from the pan and cover it to keep it warm.
  • Add cream to the pan and season with salt and pepper. Simmer for 5 minutes or so until it reduces a bit.
  • Meanwhile, cook the gnocchi for a few minutes in a pot of salted boiling water.
  • About two minutes before the gnocchi is done add the asparagus and peas to the boiling water.
  • Drain the gnocchi and greens in a colander and return to the pot. Stir in the onion and cream and cook until just heated through.
  • Serve topped with shavings of parmesan.

Nutrition Facts : Calories 244.4, Fat 19.6, SaturatedFat 10.4, Cholesterol 56.6, Sodium 75.3, Carbohydrate 14.2, Fiber 4.3, Sugar 4.7, Protein 6.1

500 g gnocchi
1 bunch asparagus, ends trimmed and chopped into three lengthways
1 cup frozen peas
1 tablespoon olive oil
1 brown onion, finely sliced
200 ml cream
salt and pepper
shaved fresh parmesan cheese

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  • 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 ½” round tip or a large resealable plastic bag.
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From thekitchn.com


FOX RECIPE BOX: RICOTTA GNOCCHI WITH PEAS, ASPARAGUS AND …
These meals are available for delivery or takeout. Chef Bob shared one of his favorite Everyday Meals recipes with Fox 8's Stefani Schaefer. He says Ricotta Gnocchi is a …
From fox8.com


8 GLORIOUS GNOCCHI RECIPES | FEATURES | JAMIE OLIVER
Super-tasty gnocchi. Simple to make, and packed with the flavours of fresh chilli, rosemary and fennel, this veg-packed recipe will hit the spot. Use the whole broccoli by …
From jamieoliver.com


10 BEST RICOTTA CHEESE AND ASPARAGUS RECIPES - YUMMLY
Brie cheese, all-purpose flour, green peas, salt, asparagus, whole wheat flour and 5 more Asparagus Pesto with Gnocchi and Ham Pork ham, asparagus, black pepper, rotini, …
From yummly.com


RICOTTA GNOCCHI WITH PEA PUREE AND ASPARAGUS RECIPE | EAT YOUR …
Ricotta gnocchi with pea puree and asparagus from Cuisine Magazine, Sep/Oct 2015 (#172) (page 78) by Ginny Grant Shopping List ... At Eat Your Books we love great recipes – and the …
From eatyourbooks.com


RICOTTA GNOCCHI WITH HEIRLOOM TOMATO SAUCE - STEVEN AND CHRIS
Add ricotta, cover, refrigerate overnight. The next day discard the liquid and put drained ricotta in a bowl. Form a well in the middle, add eggs, mix delicately with hands.
From cbc.ca


ASPARAGUS RECIPES - SERIOUS EATS
Mushroom and Asparagus Risotto Recipe. Charcoal Chimney–Grilled Asparagus With Green Goddess Dressing Recipe. Charred Asparagus With Miso Béarnaise Sauce Recipe. …
From seriouseats.com


RICOTTA GNOCCHI WITH ASPARAGUS, PEAS, & MUSHROOMS
Heat 2 Tbsp. oil in a large skillet over medium heat. Cook mushrooms, tossing occasionally, until slightly softened, about 5 minutes. Add shallots and cook, tossing …
From thebrookcook.wordpress.com


RICOTTA GNOCCHI WITH PEAS AND HERBS - SNEAKYGUACAMOLE
Bring a large pot of salted water to a boil. Cover with a lid and keep hot over low heat while you make the gnocchi. Line a rimmed baking sheet with parchment paper or a …
From sneakyguacamole.wordpress.com


CRISPY RICOTTA GNOCCHI WITH SALSA VERDE - 9KITCHEN
Gradually add the oil until well combined. Warm the butter and oil in a large frying pan/wok over high heat. Add the gnocchi and mushrooms. Cook, tossing pan for 4-5 minutes or until crispy …
From kitchen.nine.com.au


RICOTTA GNUDI WITH PEAS AND BROAD BEANS RECIPE - BBC FOOD
Mix together the ricotta and the other ingredients for the gnudi until well combined. Roll into a long sausage shape then cut into pieces to make gnudi. Bring a large pan of salted water to …
From bbc.co.uk


ASPARAGUS TARTINE WITH RICOTTA AND MINT RECIPE - SERIOUS EATS
Bring a medium pot of salted water to a boil and prepare an ice bath. Add asparagus to pot and cook until tender-crisp, 1 to 1 1/2 minutes. Drain asparagus and …
From seriouseats.com


99 PEA RECIPES FOR EVERY TABLE | EPICURIOUS
Toss asparagus and frozen peas into boiling linguine just before the pasta has finished cooking for this 30-minute, one-pot meal. Sour cream and lemon zest combine for a …
From epicurious.com


RICOTTA GNUDI WITH SWISS CHARD AND GIROLLES - GREAT BRITISH CHEFS
Finely chop the leaves and cut the stalks into 5cm batons. Set aside. 4. Beat the ricotta until smooth and fold in the chard. Add the beaten eggs, Parmesan, pecorino, nutmeg, a pinch of …
From greatbritishchefs.com


A SPRINGTIME MEAL TO TOP THEM ALL | BON APPéTIT
Gnocchi gets tossed with asparagus, morel mushrooms, and peas in this springtime dish. By Rochelle Bilow. Photography by Gentl Hyers. March 31, 2014. Gentl & …
From bonappetit.com


RICOTTA GNOCCHI WITH ASPARAGUS, PEAS, AND MORELS
May 20, 2014 - The only thing that could make this ricotta gnocchi recipe better is if it was a no-knead dough. Oh wait, it is. Then it's perfect.
From pinterest.com


RICOTTA CHEESE RECIPES - SERIOUS EATS
Homemade Ricotta Recipe. Lemon-Ricotta Cheesecake Recipe. Homemade Ricotta Ravioli Recipe. Quick and Easy Homemade Ricotta Gnocchi Recipe. Trevisano Radicchio Salad …
From seriouseats.com


RICOTTA GNOCCHI - FOODSPRING
Ricotta Gnocchi with Asparagus Pesto & Peas. 506 calories 25 g 43.5 g 26 g. Goal shape
From foodspring.de


GNOCCHI RECIPES & MENU IDEAS | BON APPETIT
One of Our All-Time Favorite Dishes: Ricotta Gnocchi With Peas, Asparagus, and Morels Watch and learn how to make one of our favorite spring dishes of all time. By Mallory Stuchin
From bonappetit.com


CRISPY GNOCCHI WITH PEAS, HAM AND RICOTTA - OLIVE OIL TIMES
Gnocchi are kind of a pasta-dumpling hybrid. They’re small, soft, thick, pil­lowy and designed per­fectly for a lit­tle light fry­ing. The exte­rior becomes nice and crisp, while the inte­rior remains …
From oliveoiltimes.com


RICOTTA GNOCCHI WITH ASPARAGUS, PEAS, AND MORELS | RECIPE
May 23, 2017 - The only thing that could make this ricotta gnocchi recipe better is if it was a no-knead dough. Oh wait, it is. Then it's perfect.
From in.pinterest.com


GARY KEENAN ON TWITTER: "RICOTTA GNOCCHI WITH ASPARAGUS, PEAS, …
In this conversation. Verified account Protected Tweets @; Suggested users
From twitter.com


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