Ricotta Gnocchi with Asparagus, Peas, Mint and Parmesan – Sophie Zalokar
Light and fluffy ricotta gnocchi paired with fresh asparagus, peas, mint, and Parmesan in this Spring-inspired recipe. Perfect for a light and flavorful main dish.
Ingredients
- 400 g fresh ricotta, drained
- 3 free-range eggs
- 125 g plain flour, plus extra
- 80 g Parmesan plus extra to serve, freshly grated
- 60 g fresh breadcrumbs
- ¼ tsp nutmeg, freshly grated
- 16 lrg spears fresh asparagus
- 1 cup peas, fresh or frozen
- 2 tbsp unsalted butter
- sea salt & freshly cracked black pepper
- squeeze of lemon juice
- 1 tbsp fresh mint, shredded
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