Ricotta Gnocchi with Spring Vegetables

I saw this Neil Perry recipe in last week’s Good Weekend and thought it was perfect for this warm weather. The original recipe called for 350g of ricotta salata (salted ricotta) and 350g normal ricotta, but I didn’t have ricotta salata on hand so just used all normal ricotta, and drained it in a colander for a few hours in the fridge. It also used a burnt butter, but wanting to keep it fresh and light I went with a drizzle of top quality olive oil instead. Roll on summer!

For ricotta gnocchi
700g fresh ricotta, well drained
2 eggs
2 yolks
260g type 00 flour, plus extra for kneading
1/3 tsp nutmeg
1 tsp sea salt

For spring vegetables
1 tbsp olive oil
2 small zucchini, sliced into rounds
8 asparagus spears, diagonally cut
1/2 cup fresh peas (or frozen, defrosted)
80g baby spinach leaves

Extra virgin olive oil, for drizzling
2tbsp finely chopped parsley
Grated parmesan to taste

Making it
1. To make the gnocchi, place ricotta, eggs and yolks in a large bowl and mix with a wooden spoon until just combined, then sift in flour, nutmeg and salt. Gently combine then place the mixture on a generously floured benchtop. Using the back of your hands, push the mix until it just comes together. Divide the dough into four portions, roll each into a thin log. Using a knife, cut the logs into 2-centimetre pillows.

2. Bring a large pot of water to the boil and add a good handful of salt. Cook the gnocchi in batches for 2 minutes or until the gnocchi float to the surface, then scoop them out with a slotted spoon. Drain well and keep warm.

3. Heat the oil in a pan on a high heat and add the zucchini and asparagus. Sauté until they are golden-brown but still holding their shape. Add the gnocchi, peas and spinach and cook until the leaves have just wilted.

4. Divide the gnocchi and vegetable mixture between four plates. Drizzle with olive oil and sprinkle the parsley and parmesan on top