Gnocchi with Asparagus, Peas, Fava Beans and Morels and our 2021 Sun Tusque Rosé.
Pillowy gnocchi, fresh peas and fava beans, tantalizing asparagus, and wonderfully earthy morels make this dish my favorite of early spring. Sit down and have nice, clean, crisp Sanglier Cellars 2021 Sun Tusque Rosé and you are transported to a sunny spring day on the Mediterranean Coast.
Ingredients
Serves Four
Gnocchi
4 cups ricotta
2 Large Eggs
1 cup finely grated Parmesan
Fresh ground black pepper
1 cup all-purpose flour
Vegetables & Assembly
1 bunch fresh asparagus
Kosher salt
2 tablespoons olive oil (plus a little extra)
1 small, finely chopped shallot
1 cup shelled fava beans* (about 1 lb of pods)
1 cup of fresh peas (about 1 lbs of pods)
½ stick of butter
Chopped fresh chives
Finely grated parmesan
More Black Pepper!
Line a baking dish with 3 layers of paper towels, spoon ricotta onto paper towels and let rest for 20 minutes. (If ricotta is too wet the dough won’t hold together).
Combine ricotta, eggs, Parmesan, and salt in a food processor and process till smooth. Season with pepper, add flour and pulse until smooth making sure the mixture is wet. Transfer to pastry bag fitted with ½” round tip. Gnocchi mix can be made day ahead just be sure to cover the tip of pastry bag and refrigerate.
Fava beans* must be shelled twice. First remove them from the pod. Next, blanch them in boiling water for 30 seconds. Remove and cool in ice bath. Then simply pop the tender inner bean from the husk. This can be done ahead of time.
Cook asparagus in large pot of boiling salted water until bright green, crisp and tender (1 minute approx.) Remove with strainer and place in ice bath to cool. Drain, slice on diagonal in bite size pieces. Use the tips! Reduce the heat on the water to a simmer (water used to cook asparagus). Working in 3 batches, pipe the dough into water, cutting off 1” lengths with a knife. Cook until double in size. Use a slotted spoon to remove and transfer to lightly oiled baking sheet. Reserve ¼ cup cooking liquid.
Heat 2 Tbsp oil in large skillet over medium heat. Cook morels, tossing slightly until softened. (5 min approx.) Add shallots and cook till soft (5 minutes more approx.) Add gnocchi, asparagus, fava beans, peas, butter and reserved liquid to morels in skillet. Cook until warm and sauce has thickened (about 2 minutes) Season with salt and pepper, top with chives, Parmesan and a little lemon zest.
We love this dish with our Sanglier Cellars 2021 Sun Tusque Rosé. This bright, refreshing wine is a perfect pairing with these delightful spring vegetables and pillowy gnocchi.