Ricotta Gnocchi with Mushrooms, Asparagus, Peas and Lemon

April 11, 2015

Ricotta gnocchi are so light a pillowy, you'll never go back to potato again!

1½ cups ricotta
1¾ cup flour
1 cup parmesan, grated
2 eggs
½ tsp salt
zest of 1 lemon
5-6 T butter, divided
4 oz portobello mushrooms, sliced
2 cloves garlic, minced or pressed
¾ cup asparagus, cut into 2" lengths
½ cup frozen green peas, thawed in water in the microwave, then drained
2 T chives, finely chopped

In a bowl, mix together the ricotta, flour, parmesan, eggs, lemon zest and salt. Divide dough into four portions. Flour a work surface. Working with one portion of dough at a time, roll out the dough into a...
See the full directions on my site

Nutritions

Calories
1449

Sodium
2893mg
120% DV

Fat
72g
111% DV

Protein
81g
162% DV

Carbs
110g
37% DV

Fiber
10g
41% DV