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Ricotta Gnocchi with Asparagus, Peas, and Morels

The Bon Appétit Test Kitchen
  • minutes
  • Serves 4

INGREDIENTS

1

bunch Asparagus

1

Chives, fresh

1/4 lb

Morel mushrooms, fresh

1 cup

Peas, fresh

1

Shallot, small

2

Eggs, large

1 cup

All-purpose flour

2

Black pepper, Freshly ground

2 tsp

Kosher salt

1

Kosher salt

2 tbsp

Olive oil

1/4 cup

Butter, unsalted

1 cup

Parmesan

4 cups

Ricotta