Sunday, May 17, 2009

Springtime - Ricotta Gnocchi and Asparagus


This is the opening challenge for Daring Cooks and as promised -- it looked simple but proved a little more difficult to form the gnocchi. The master gnocchi recipe was taken from the cookbook by Judy Rodgers, named after her restaurant, The Zuni Café Cookbook. I made the gnocchi for the 14th but only finished the recipe today. I took my inspiration for my final recipe from a Babbo recipe for asparagus and ricotta ravioli. I blanched and chilled the asparagus and added it to the pan with melted butter. When the gnocchi cooked, I added it to the sauce along with some pasta water. I garnished it with shaved reggiano parmesan. It was delicious!

4 comments:

  1. Asparagus is such a great springtime flavor, I bet it was great with the gnocci!

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  2. Looks fabulous...wish I'd thought of asparagus. It does look like the epitome of spring!

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  3. MM asparagus, I bet that cut the richness perfectly. (Also I have to add-- your pal bess is adorable :o)

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