Spring vegetable stew with herbed ricotta gnocchi Recipe - Los Angeles Times

Ingredients

• 1 (15- or 16-ounce) container whole milk ricotta, drained
• 1/2 cup grated Parmigiano-Reggiano
• 1/3 cup minced parsley
• 2 teaspoons salt
• 1 egg, lightly beaten
• 3/4 to 1 cup flour, plus more for rolling
• Juice of 1/2 lemon
• 2 pounds baby or medium artichokes
• 1 cup shelled fava beans (about 1 1/2 pounds in the pod)
• 2 pounds asparagus
• 1/2 pound bulbing onions
• 1/4 cup butter (1/2 stick), divided
• 2 tablespoons minced shallots
• 1/2 cup white wine
• 1/4 cup water
• 2 teaspoons minced tarragon
• Salt
• Herbed ricotta gnocchi
• Grated Parmigiano-Reggiano