· recipe ·
Lemon Gnocchi with Peas and Asparagus
Asparagus tips are more delicate than the lower stalks. Trimming away the woody ends leaves tender pieces that need only a brief turn in the skillet.
Time and servings
- Prep
- 50 min
- Cook
- 65 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 450
- Protein
- 15 g
- Fat
- 16 g
- Carbs
- 65 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the spring vegetables
Trim the asparagus and cut it into short pieces. Finely grate the lemon zest, then juice the lemon. Strip the thyme leaves from their stems.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil after the gnocchi are shaped. Add 1 1/2 tsp9 g of the salt to the water.
Cook the vegetables
While the water heats, melt half of the butter over medium heat. Add the asparagus and cook until bright green and nearly tender, then add the peas and thyme. Take the skillet off the heat as soon as the peas are hot.
Cook the gnocchi
Lower the gnocchi into the gently boiling water. As soon as they float, lift them out and let excess water drain away before adding them to the vegetables.
Brown and finish
Add the remaining butter and the cooked gnocchi. Let the gnocchi turn golden on their broad sides, then remove the skillet from the heat. Add the lemon zest, enough juice to brighten the butter, black pepper, and Parmesan. Toss and serve immediately.
