Name: Ricotta Gnocchi with Asparagus, Peas, and Morels
Yield: Makes 4 servings
Ingredients: 4 cups ricotta (from two 16-ounces 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; 1/4 pound fresh morel mushrooms; 1 small shallot, finely chopped; 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed; 1/4 cup (1/2 stick) unsalted butter; Freshly ground black pepper; Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest (for serving); Parmesan; Finely grated lemon zest

Ricotta gnocchi with asparagus peas and morels in a shallow teal bowl.

Ricotta Gnocchi with Asparagus, Peas, and MorelsGentl & Hyers

Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.

Recipe notes

See Related Recipes and Cooking Tips

37 Easy Spring Pastas
These are the noodles we turn to when the temperatures are mild and the flowers are blooming.
37 Ricotta Cheese Recipes to Use Up the Rest of That Tub
Mushroom lasagna, citrusy pound cake, slow cooker polenta, and more.
23 Gnocchi Recipes for Pillowy Comfort Any Time
These pillowy dumplings can be as dressed up or dressed down as you want.
99 Pea Recipes for Every Table
Shelling peas, sugar snap peas, snow peas, pea shoots… We love them all.
51 Amazing Old-School Pastas
Now all you need is a red checkered tablecloth.
All the Recipes You Need This Weekend: Part-Time Vegetarian Edition
There are way too many delicious green things to eat right now. Celebrate by skipping the meat this weekend.
What to Cook This Week: Take One Last Bite Out of Spring
Scramble to finish your spring cooking bucket list before you take a deep dive into summer.