Lemon Gnocchi with Arugula & Asparagus
Learn how to make a delicious lemon gnocchi with arugula & asparagus recipe from the Kenmore in-house chef Kari Karch
preparation
preparation time
0 mins
cook time
0
servings
2
calories
1977
ingredients
1 cup low sodium chicken stock
0.5 cup heavy cream
0.25 cup grated parmesan cheese
1 lemon zested and juiced
1 bunch asparagus tips blanched and shocked
1 bunch arugula
1 teaspoons white truffle oil
2 cup whole-milk ricotta (1 pound)
2 large eggs lightly beaten
1.5 cup grated Parmigiano-Reggiano (3 ounces) divided
0.25 teaspoons grated nutmeg
1.25 cup all-purpose flour
0.5 stick unsalted butter
directions
In a large saut pan, reduce chicken stock and cream over medium heat until thickened. Add in parmesan, season with salt and pepper, zest, and juice of lemon. Toss in asparagus and pour over gnocchi. In a separate bowl, toss arugula with truffle oil. Place handful of arugula on top of gnocchi serving.
Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form as soft, wet dough.
Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
