Gnocchi with asparagus, lemon and ricotta
Gnocchi with asparagus, lemon and ricotta
Course: Main

Chris demonstrated this delicious recipe at BBC Good Food Show Summer 2023.

This refreshing recipe combines the vibrant flavours of asparagus, tangy lemon, and creamy ricotta cheese, resulting in a light and satisfying meal.

Serves: 2
Difficulty: Easy

Ingredients

500g shop-bought gnocchi  
2 tbsp olive oil 
2 garlic cloves, sliced 
250g asparagus, cut into bite-sized pieces  
Knob of butter 
Handful of grated parmesan 
1 tbsp lemon juice  
4 tbsp ricotta 
Handful of rocket leaves
Drizzle extra virgin olive oil, to serve 

Method

  1. Cook the gnocchi in a large pan of boiling salted water for a couple of minutes until it rises to the surface. Drain and allow to steam-dry in the strainer for 2 mins.
  2. While the gnocchi is cooking, heat 1 tbsp oil in a large frying pan over a medium heat. Add the garlic and asparagus with a pinch of salt and pepper, plus 2 tbsp water from the gnocchi pan to create some steam, then cook for 3 mins stirring now and again. Transfer the cooked asparagus to a plate.
  3. Put the pan back on a medium-high heat. Add the remaining oil to the pan with the butter. When the butter has melted and starts to foam, add the gnocchi. Fry for a couple of minutes until slightly golden.
  4. Add the asparagus back to the pan with a splash of water, the grated parmesan and zest of half the lemon. Toss together for a minute, then stir through the ricotta, a squeeze of lemon juice and seasoning.
  5. Divide between serving plates, then top with a handful of rocket and a drizzle of extra virgin olive oil.
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