Cozy Gnocchi with Spring Veggies and Butter Sauce
Soft gnocchi paired with golden brown butter, crisp asparagus, sweet snap peas, and tender garden peas. Perfect for enjoying seasonal veggies.
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Cooking tools:
- Microplane
- Pepper mill
- Stockpot
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Slotted spoon
- Baking sheet
- Parchment paper
- Zip-top bag
- Plate
- Stove
- Refrigerator
- Freezer
- Measuring cup
Ingredients
- 1 big egg
- A quarter cup of cold or fresh peas
- Half a cup of shredded parmesan cheese
- Bit less than 1 cup, ricotta cheese (use whole milk type)
- 1/4 teaspoon of kosher salt
- Half a cup of plain flour, plus extra for dusting
- 1/4 cup of thinly sliced asparagus (peeled first)
- 4 tablespoons of plain butter (unsalted)
- 1/4 cup of sliced sugar snap peas
- Juice and zest from one lemon
- Freshly chopped chives
- Coarse black pepper, hand-cracked
- Flaky salt (sea salt works great)
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