1 cup Ricotta
1/3 cup Grated parmesan
1 Large egg
1/2 tsp Kosher salt
3/4 cup All-purpose flour, plus more for dusting
6 tbsp Butter, divided
1/3 cup Frozen peas
6 Spears of pencil asparagus, trimmed, cut into 1-inch pieces
6 Sugar snap peas, sliced thinly
1 Garlic clove, minced
1/2 cup Water
1/3 cup Grated parmesan, plus more for topping
8 Torn mint leaves, plus more for garnish
1-2 tbsp Lemon juice
Lemon zest, for topping
First, drain the ricotta. Line a large plate with a triple layer of paper towels or a clean kitchen towel. Spread the ricotta out into a thin even layer on the paper towel. Blot the ricotta on top with more paper towel to soak up excess moisture.
Transfer the ricotta to a medium bowl. (If it sticks to the towel, use a rubber spatula to scrape it off.) Add the parmesan, eggs, and salt and mix together. Fold in the flour, being careful not to overmix. The dough should be tacky, but if it sticks to or comes off on your hands, add a little more flour 1 to 2 tablespoons at a time.
Place the dough on a clean work surface lightly dusted with flour. Divide the dough in half. Roll out one piece of dough into a 3/4-inch thick rope, then cut the rope across into 3/4-inch pieces so that you have small bite-size pieces of gnocchi. Lightly toss with flour and place on a flour-dusted baking sheet. Repeat with the other half of the dough.
Melt 4 tablespoons of butter in a large skillet over medium-high heat. When the butter starts foaming, add the gnocchi and spread them out in one layer. When the gnocchi get crispy and brown on one side, flip and continue browning on the other side, about 5 minutes total.
Reduce the heat to medium, then add the peas, asparagus, sugar snap peas, and garlic. Season with salt and pepper. Cook for about 30 seconds to soften the garlic. Add the water and remaining 2 tablespoons butter and simmer until the sauce becomes emulsified and thickened, then remove from heat and stir in the parmesan, mint, and lemon juice. Adjust with more water if the sauce gets too thick. Serve in bowls with more parmesan, more mint, and lemon zest.
Prep Time: 30 minutes
Cook Time: 10 minutes