Name: Ricotta Gnocchi with Asparagus, Peas, and Morels
Yield: 4 Servings
Ingredients: 4 cups ricotta (from two 16-oz. containers); 2 large eggs; 1 cup finely grated Parmesan; 2 teaspoons kosher salt; Freshly ground black pepper; 1 cup all-purpose flour; 1 bunch asparagus, trimmed; Kosher salt; 2 tablespoons olive oil, plus more; ¼ pound fresh morel mushrooms; 1 small shallot, finely chopped; 1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed; ¼ cup (½ stick) unsalted butter; Freshly ground black pepper; Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest (for serving)

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Gentl & Hyers

The only thing that could make this ricotta gnocchi recipe better is if it was a no-knead dough. Oh wait, it is. Then it's perfect.

Recipe notes