Gnocchi with asparagus , lemon and ricotta
Chris Baber
SERVES 2
• 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
AS SEEN ON
Summer Kitchen
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 .
106 bbcgoodfoodshow . com