Ricotta Gnocchi With Asparagus, Peas, And Morels

• GNOCCHI
• 4 cups ricotta (from two 16-oz. containers)
• 2 large eggs
• 1 cup finely grated Parmesan
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 1 cup all-purpose flour
• VEGETABLES AND ASSEMBLY
• 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 lb. 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)
• NUTRITIONAL INFORMATION
• Calories (kcal) 930 Fat (g) 62 Saturated Fat (g) 35 Cholesterol (mg) 295 Carbohydrates (g) 40 Dietary Fiber (g) 3 Total Sugars (g) 5 Protein (g) 50 Sodium (mg) 1810

1. GNOCCHI
2. Line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 20 minutes (if the ricotta is too wet, the dough won't hold together).
3. Combine ricotta, eggs, Parmesan, and salt in a food processor; season with pepper and process until smooth. Add flour and pulse just to combine (mixture should be smooth and fairly wet). Transfer gnocchi mixture to a pastry bag fitted with 1/2" round tip or a large resealable plastic bag.
4. DO AHEAD: Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill.
5. VEGETABLES AND ASSEMBLY
6. Cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Using tongs or a mesh strainer, transfer to a bowl of ice water to cool; drain. Slice asparagus on the diagonal into bite-size pieces, leaving tips intact.
7. Reduce heat so water is simmering. If using a resealable plastic bag for gnocchi mixture, cut a 1/2" opening in bottom of bag. Working in 3 batches, pipe dough into pot, cutting off 1" lengths with a paring knife and letting dough drop into water. Cook until doubled in size, about 3 minutes. Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet. Reserve 1/4 cup cooking liquid.
8. Heat 2 Tbsp. oil in a large skillet over medium heat. Cook morels, tossing occasionally, until slightly softened, about 5 minutes. Add shallot and cook, tossing occasionally, until shallot and morels are soft, about 5 minutes; set aside.
9. Add gnocchi, asparagus, peas, butter, and reserved cooking liquid to skillet with morels. Cook, tossing gently, until vegetables are warm and sauce has thickened slightly, about 2 minutes; season with salt and pepper. Serve topped with chives, Parmesan, and lemon zest.

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Taken from www.epicurious.com/recipes/member/views/ricotta-gnocchi-with-asparagus-peas-and-morels-52806991 (may not work)