Ricotta Gnocchi w Asparagus and Peas

400 g fresh ricotta, drained

3 free-range eggs

125 g plain flour, plus extra

80 g Parmesan plus extra to serve, freshly grated

60 g fresh breadcrumbs

¼ tsp nutmeg, freshly grated

16 lrg spears fresh asparagus

1 cup peas, fresh or frozen

2 tbsp unsalted butter

sea salt & freshly cracked black pepper

squeeze of lemon juice

1 tbsp fresh mint, shredded

Bring a large pot of salted water to the boil.

Either mash by hand or use a food processor to combine the ricotta, eggs, flour, Parmesan, breadcrumbs, nutmeg & seasoning to make a soft dough. Add a little extra flour if too wet.

Flour a work surface and spoon out small, walnut-sized amount and dust with a little flour.

Roll into a thin sausage shape. Repeat with the other pieces.

With a sharp knife, cut the dough into 1” pieces.

Drop small batches of the gnocchi into the boiling water. When they have risen to the surface, simmer for a minute, remove with a slotted spoon and reserve to the side.

Blanch the asparagus and peas in the water and drain well.

Heat the unsalted butter in a frying pan until a nut-brown colour. Add the gnocchi and fry until lightly browned. Add the asparagus and peas to the pan, toss through the gnocchi, then squeeze over a little fresh lemon juice.

Serve with sea salt flakes, freshly cracked black pepper, grated Parmesan & garnished with fresh mint.



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