Loving the light texture of these gnocchi, so different from the potato gnocchi I already love. The sauce is also perfect - a terrific variation to h...
Ricotta gnocchi are a wonderful alternative to preparing a world-famous Italian dish sometimes (in our mind erroneously!) labeled as a heavier recipe, when made following the classic potato-based gnocchi method. Ricotta gnocchi are quick to assemble, quick to cook, and even quicker to disappear from your dinner plate!
In our Ricotta Gnocchi recipe with fresh asparagus and crisped Italian bacon, you'll be in a for a treat with explosive flavors but a lighter calorie count when compared to traditional gnocchi.
A very versatile and tasty dish. Everything is permitted, you can play with colors and pairings. For example, a white wine with delicate, almost hinted-at aromas, such as Lugana, which offers floral sensations mixed with notes of almonds and a gentle palate, with good acidity and length. To accompany and enhance the succulence of pancetta, an excellent choice is a vintage Valpolicella, with lively fruits of violets and blackberries and a nice tannic texture. And since you can never go wrong with pink, why not try a Bardolino Chiaretto, made from the same grapes as the Valpolicella but vinified in rosè.
for 6 servings
Drain the ricotta cheese through a fine sieve, to get rid of all the excess liquid. Once finely drained, place into medium mixing bowl, adjust to taste with salt, and add grated Parmesan cheese. Stir together well to blend all ingredients. Add egg yolks to mixture, blend well. Slowly begin to add flour to mixture.
Once flour has been added and incorporated, use your hands to fully blend all ingredients. The mixture should have a compact texture and should appear well-blended. If dough seems too soft, please add additional flour as every cheese does vary in density.
Dust your working space well with flour, and using a spatula, cut off a piece of dough. Using your hands, roll out dough into a long rectangular log, about as thick as a thumb. Using a sharp knife, cut each log into individual gnocchi pieces, each 1cm in length. Each gnocchi piece will be as long and as wide as your logs and the cut pieces - you can customize your gnocchi pieces according to your personal preference.
Dust a plastic kitchen tray lightly with flour, and place cut gnocchi pieces on top.
Wash asparagus well, and remove the tough white stalk from each stem. In large soup pot, boil generous amount of water, and add salt. Add asparagus, allow to cook approximately 3-4 minutes. Once they have reached "al dente" texture, drain asparagus and stop cooking process by placing them into a pot of cold water. This will guarantee a lovely green color. Once cooled, slice asparagus into fairly thin slices.
Dice Italian bacon into small cubes, set aside. In large sauté pan, coat bottom with extra-virgin olive oil, and when heated, add garlic clove. Once lightly golden, add asparagus, adjust to taste with salt, and allow to sauté for a few minutes.
Add diced bacon, blend all ingredients with a little of the cooking water from the asparagus.
In another large soup pot, boil generous amount of water, add salt. Add gnocchi, and once they begin to float to surface, drain from water and add to the sauté pan with asparagus and bacon. Place serving onto individual serving dishes, garnish with a dusting of Parmesan cheese and black pepper.
Recipe note: additional Parmesan cheese will be needed for garnishing dish.
160 minutes 5 ingredients 421 kCal
Nina Saturday 11th of April 2020
Light and lovely!
Loving the light texture of these gnocchi, so different from the potato gnocchi I already love. The sauce is also perfect - a terrific variation to have on hand.