Baked ricotta and asparagus gnocchi are a simple, tasty spring first course, perfect for bringing seasonal flavors to the table. I love my grandma’s ricotta gnocchi and, with the addition of asparagus, this recipe has become truly irresistible. Asparagus is one of the vegetables I love most, and every spring it never fails to appear in my kitchen. Even a simple pasta with asparagus always wins me over. For some years now, a few dear friends have been giving me a nice bunch of fresh asparagus, and it has almost become a small tradition to make a different recipe every time. Last year I used them to make a simple and delicious wild asparagus pasta, while this year I decided to change and use them to make ricotta and asparagus gnocchi, a fresh pasta I adore.
Homemade ricotta gnocchi are soft, delicate and can be prepared quickly. In this version, enriched with asparagus, they become even tastier. After shaping the gnocchi, I dressed them with butter and Parmigiano and baked them to obtain a delicious golden, crispy crust that makes the dish even more inviting.
See you at the next recipe… and in the meantime set the table!
- Difficulty: Very easy
- Cost: Budget
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Baking, Boiling
- Cuisine: Italian
- Seasonality: Spring
- Energy 369.96 (Kcal)
- Carbohydrates 23.76 (g) of which sugars 3.54 (g)
- Proteins 17.33 (g)
- Fat 24.03 (g) of which saturated 15.07 (g)of which unsaturated 8.60 (g)
- Fibers 5.86 (g)
- Sodium 837.72 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lb asparagus
- 7/8 cup ricotta
- 2 oz grated Parmigiano-Reggiano
- 3/4 cup all-purpose flour (+ a little for the work surface)
- 1 egg
- 1 bunch aromatic herbs (parsley, chives, thyme, marjoram)
- 4 tbsp butter
- to taste salt
- to taste pepper
Recipe: ricotta and asparagus gnocchi
Wash the asparagus under running water and remove the tougher ends of the stalks. If the asparagus are quite thick, you can lightly peel the lower part of the stalk with a vegetable peeler.
Place the whole asparagus in a large skillet (even better in an asparagus cooker) and add 1 cup of water. Cover with a lid and cook over medium heat for about 8–10 minutes, until they are tender.
During cooking, check that the water does not evaporate completely and, if necessary, add a little more water gradually.
Once cooked, drain them thoroughly if any water remains and let them cool slightly before using them to prepare the gnocchi dough.
Once cooled, finely chop the asparagus in a food processor (leave a few whole for garnish at the end).
In a bowl, place the chopped, well-drained asparagus, well-drained ricotta, a mix of chopped aromatic herbs, the flour, two tablespoons of grated Parmigiano-Reggiano, an egg, salt and pepper.
Work the mixture until all the ingredients are well combined.
Transfer the mixture to a lightly floured wooden work surface. Form logs and, with a bench scraper, cut them into pieces the size of gnocchi.
If the dough is too sticky, add a little more flour gradually, taking care not to make it too stiff.
Bring a pot of salted water to boil and cook the gnocchi.
As soon as they float to the surface (2–4 minutes), scoop them out with a skimmer and transfer them directly into a baking dish.
Arrange the gnocchi in the baking dish and drizzle with melted butter.
Sprinkle with grated Parmigiano and finish decorating with a few whole asparagus.
Bake in a preheated oven at 392°F (200°C) for about 10 minutes, until the cheese is golden and crispy.
Baked asparagus and ricotta gnocchi are a simple and tasty first course, perfect for spring. Soft gnocchi wrapped in a delicate sauce and finished with a golden gratin that makes them even more tempting. Ideal to serve for a family lunch or to bring seasonal flavors to the table with ease.
Storage and tips
Storage: If you have leftovers, cooked asparagus and ricotta gnocchi can be stored in the refrigerator in an airtight container for 1–2 days. To serve, reheat them in the oven so they return hot and slightly gratinated; you can add a few tablespoons of milk to keep them soft.
You can freeze them before cooking: place the gnocchi on a tray spaced apart so they do not touch. Put the tray in the freezer until the gnocchi are solid, then transfer them to a freezer bag or airtight container.
When you want to cook them, there is no need to thaw them: you can blanch them directly from frozen in salted water for 2–4 minutes, then pass them to the oven to gratinate as in the recipe.
Tips: the amount of flour is indicative and may vary depending on the dough consistency. Once blended, asparagus can be wetter or drier: for this reason, adjust the flour and add it little by little until you get a soft but workable dough. It’s better to have slightly softer gnocchi than too dry ones.
FAQ
How can I get a perfect gratin on the asparagus gnocchi?
For a golden and crispy gratin, brush the gnocchi with melted butter before baking. Sprinkle with grated Parmigiano or Pecorino and bake at 392°F (200°C) until the surface is well browned. For an even result, use a wide baking dish and arrange the gnocchi without overlapping them too much.
How do I know if the dough has the right consistency?
It should be soft but workable: if it’s too sticky, add a little flour; if it’s too firm, mix in a few tablespoons of milk or ricotta.
Should asparagus and ricotta gnocchi be blanched before gratinating in the oven?
Yes, it is recommended to blanch the gnocchi in salted water for 2–4 minutes, until they rise to the surface. This step makes them soft inside and prevents them from falling apart during gratination. After draining them gently, you can transfer them to the baking dish.
