Flat Top Gnocchi with Asparagus and Ricotta Recipe - Traeger
Try this bright and springy Gnocchi with Asparagus and Ricotta on your Flat Top grill.
Ingredients
- 1 Bunch asparagus, ends trimmed and cut into thirds
- 1 (16- to 18-oz) package of shelf-stable or refrigerated gnocchi
- 3 Tablespoon olive oil
- 1/2 Teaspoon kosher salt
- 1/2 Teaspoon freshly ground black pepper
- Finely grated zest of 1 lemon
- 1 Tablespoon fresh lemon juice
- 1/4 Teaspoon Crushed red pepper flakes
- 2 Tablespoon canola oil or other neutral flavored oil with a high smoke point
- 1 Clove garlic, minced
- 4 Ounce (about 1/2 cup) fresh ricotta
- fresh parsley, chopped, for serving
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