Lemony Ricotta Gnocchi with Asparagus and Peas

Ingredients

• 15 oz Ricotta cheese
• 3/4 cup All-purpose flour
• 1 large Egg
• 1/4 cup Parmesan cheese
• 1/2 tsp Salt
• 1/4 tsp Nutmeg
• 4 tbsp Butter
• 2 tbsp Lemon juice
• 1 tsp Lemon zest
• 1 lb Asparagus
• 1 cup Frozen peas
• 2 tbsp Fresh mint

Instructions

1. 1In a large bowl, combine ricotta cheese, flour, egg, parmesan cheese, salt, and nutmeg. Mix until just combined. Do not overmix.
2. 2Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently roll into a long rope, about 3/4-inch thick.
3. 3Cut the rope into 3/4-inch pieces to form the gnocchi.
4. 4Bring a large pot of salted water to a boil.
5. 5While the water is heating, melt butter in a large skillet over medium heat. Add lemon juice and lemon zest. Cook for 1 minute.
6. 6Add asparagus to the skillet and cook until tender-crisp, about 5 minutes. Add frozen peas and cook until heated through, about 2 minutes.
7. 7Drop the gnocchi into the boiling water, a few at a time. Cook until they float to the surface, about 2-3 minutes.
8. 8Using a slotted spoon, transfer the cooked gnocchi to the skillet with the asparagus and peas. Toss gently to coat with the sauce.
9. 9Serve immediately, garnished with fresh mint.

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