1bunchAsparagus- use only the heads of the asparagus ( You can cut the spears in half to stretch your purchase )
1 ¼cupParmesan Cheese
⅔cupHomemade Chicken Stock- see article above for recipe
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