Skip to content
search in
© Stine Christiansen, Thomas Steinmann
Home Food & Drinks Recipes Cooking Ricotta Gnocchi with Morels and Asparagus

Ricotta Gnocchi with Morels and Asparagus

Recipe
Pasta
Asparagus

The morel is the queen of spring. And the best thing is: if you can't find any, they taste just as good dried!

The Editors

Cooking time: 1 hour 30 minutes

For the gnocchi

Ingredients (4 servings)
900 g Ricotta
2 Large eggs
100 g Parmesan, finely grated
120 g Flour, universal
Salt
Black pepper, freshly ground

For the vegetables and for serving

Ingredients (4 servings)
30 g Morels, dried
500 g Green asparagus, cleaned
1 Small shallot, finely chopped
2 tablespoon(s) Olive oil (+ a little more for greasing)
6 cl Cognac
150 g Young peas
100 g Butter
Salt
Black pepper, freshly ground
Lemon zest, finely grated
Chives, freshly chopped
Parmesan, finely grated
  • Drain the ricotta on 3–4 layers of paper towels for about 20 minutes to remove excess moisture (if the ricotta is too watery, the dough won’t stick together).
  • Mix the ricotta with the eggs, Parmesan, and salt in a food processor. Season with pepper and blend until smooth. Add the flour and blend until the ingredients are evenly mixed. Transfer the mixture to a pasty bag fitted with a 1½-cm round tip (or use a large freezer bag).
  • Bring a large pot of well-salted water to a boil. If using a freezer bag, snip a 1½-cm opening in one corner. Pipe the gnocchi directly over the pot, cutting them into 2–2½-cm pieces with a small knife. Cook in three batches; after about 3 minutes, lift the gnocchi out with a skimmer and place them on a lightly oiled baking sheet. Reserve some of the cooking water.
  • Place the morels in a heatproof jar or bowl, cover with boiling water, and soak for about 10 minutes. Meanwhile, blanch the asparagus in boiling salted water for 1 minute, then shock in cold water and cut diagonally into 3-cm pieces.
  • Sauté the shallot in olive oil, add the halved, gently squeezed morels, and cook briefly. Add a splash of water and let it reduce. Flambé with cognac, then add the peas, asparagus, butter, and gnocchi, heating everything together. Stir in a little cooking water, that was set aside earlier, then season to taste.
  • Finish with lemon zest, chives, and freshly grated Parmesan.
The Editors
More by The Editors
Find out more
1 / 12

The best

The Best Red Wines from France The Best Rieslings from Germany – Vintage 2010 The Best Restaurants in Dusseldorf Café Guide: The top cafés in Tyrol The best Italian Street Food in Hamburg
»Wineguide 2015/2016«: Wines from Rosalia Blauer Wildbacher: The Best Wines of the Vintage 2024 from Austria Grüner Sylvaner : The Best Wines of the Vintage 2024 from Germany Nebbiolo: The Best Wines of the Vintage 2021 from Barolo Pinot Noir: The Best Wines of the Vintage 2011 from Rhineland-Palatinate
"E-charging station" Restaurants in Lech "Sunday Opening" Restaurants in Cologne The Best Restaurants in Palma The Best Restaurants in 28100 Novara "Parking Space" Restaurants in Kalmar län
The Best Wineries in Canton of Basel-Country "Take Away" Street Food Restaurants in Bergen "Sunday Opening" Bars in Graz "Dishes from own production" Wineries in Lower Austria Best Street Food Restaurants in Vorarlberg