Crispy Gnocchi with Asparagus, Lemon and Whipped Ricotta

Instructions

1. 1

   1. In a bowl, combine the ricotta, Parmesan, lemon zest, 1 tbsp / 15 ml lemon juice, a pinch of salt, black pepper, and 1 tbsp / 15 ml olive oil. Whisk with a spoon or small whisk until smooth; add 2 tbsp / 30 ml water if you want it looser.

2. 2

   2. Heat a large nonstick skillet over medium-high heat for 2 minutes. Add 2 tbsp / 30 ml olive oil and the gnocchi. Cook for 5-6 minutes, stirring every 1-2 minutes, until golden and crisp on several sides.

3. 3

   3. Add the shallot and cook for 1 minute. Add the garlic and asparagus, season with half the salt, and cook 3 minutes more, stirring often.

4. 4

   4. Add the peas, butter, and the remaining lemon juice. Cook for 2-3 minutes until the asparagus is tender-crisp and the peas are heated through. If the pan looks too dry, add 1-2 tbsp / 15-30 ml water.

5. 5

   5. Taste and adjust with the remaining salt and more black pepper if needed. Remove from the heat. If you want to keep the dish warm before serving, you can place the plates in a 200°F / 95°C oven for 2-3 minutes.

6. 6

   6. Spread the whipped ricotta onto each plate. Spoon the gnocchi and vegetables over the top, then finish with chopped mint and a little extra Parmesan. Serve right away.