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Ricotta Gnocchi With Asparagus Spears

Ricotta Gnocchi With Asparagus Spears

Steven Pennington
Light airy fluffy ricotta dumpling pillows in a butter sauce
5 from 2 votes
Prep Time 10 mins
Cook Time 3 mins
Total Time 13 mins
Course Main Course
Cuisine Italian


  • 1 ½ cups Ricotta Cheese - Drained
  • cup All-Purpose Flour
  • 1 bunch Asparagus - use only the heads of the asparagus ( You can cut the spears in half to stretch your purchase )
  • 1 Whole Egg
  • 1 Egg Yolk
  • 1 ¼ cup Parmesan Cheese
  • teaspoon Sea Salt
  • cup Homemade Chicken Stock - see article above for recipe
  • 1 ½ tablespoon Butter
  • 1 pinch Nutmeg


  • Cut the asparagus tops off about 2 inches below the floret/flowering tops at a 45-degree angle. Cut on the bias.
  • Cook the asparagus in boiling water for 2 to 3 minutes, then shock in ice water to stop the cooking process and to set the color

Making the Ricotta Gnocchi

  • In a food processor add in the ricotta cheese ( Place ricotta in a strainer with a bowl underneath overnight to drain off excess water and for the best texture gnocchi dumpling )
  • Then add in the one whole egg plus the additional egg yolk, add cheese, salt, nutmeg and blend together making sure to not over mix.
  • Add ⅓ cup of flour, up to ½. Will depend on how wet the dough turns out. You will want the dough to be a little bit wet.

Shaping the Gnocchi

  • Using a spoon, scrape gnocchi dough up the side of the bowl, flatting out the spoon to the bowl.
  • Using your finger slide off the gnocchi dough onto a floured cookie sheet.
  • Place in the refrigerator a minimum of 10 minutes set up/ firm up.

Cooking the Gnocchi

  • Bring a pot of water to a soft boil and add 2 teaspoon of salt. Add one gnocchi to the water and cook till it floats and almost doubles in size. Pull one out and check for doneness. 


  • Add 1 cup of chicken stock to a pan and reduce by half, then add in butter, a pinch of nutmeg, and 1 teaspoon of lemon juice and cook down till you like the consistency. You can always add more butter to help with consistency.
  • Add the gnocchi to the butter sauce and coat the gnocchi. Do this as soon as the sauce is ready.
  • You can add the asparagus spears to the sauce or plate them by hand for a nicer presentation.


Ricotta Gnocchi With Asparagus Spears In Butter Sauce

Keyword Ricotta Gnocchi With Asparagus Spears
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