ricotta gnocchi with mushrooms and asparagus
Hi, I’m back. That month-long intermission was thanks to school work piling up, old friends from high school coming to visit, and nothing terribly interesting or new happening in the kitchen. But school’s out, it’s sunny outside, and I will be doing a lot of languishing around this busy city for the next week.
Amazingly, I finished a take-home final several hours before the deadline yesterday and even had time to bake a little cake salé with cheddar and chives to bring to a class potluck/mingle-fest (yes, we do a lot of celebrating with food in my Nutrition program). After an evening of eating and drinking (both relatively lightly, believe it or not) at Red Rooster AND Dinosaur BBQ, I couldn’t wait to sleep in and be a bum all day. I was woken up by a couple of pigeons doing it right outside the living room window. I don’t know why I’m bringing any of this up, but the point is, I spent my morning making a whole batch of ricotta gnochi and obsessing over all the vegetables piling up in the fridge.
To make it, I tossed cooked gnudi with sauteed asparagus and crimini mushrooms in a pan, then topped it off with a pat of butter, a few shavings of lemon zest (a squirt of juice might’ve been good too, looking back), chopped scallions, and let it heat through. Sprinkle some chives and grated cheese on top before digging in.
