Ricotta Gnocchi with Asparagus and Spring Mushrooms

by: Chef Ben Davis

Compatible Wolf Appliances:


Gnocchi made with ricotta cheese instead of potato are more forgiving during the mixing, making it easier to keep the pasta light. Use the best quality ricotta cheese you can find, preferably one without any stabilizers or additional ingredients. These gnocchi also pair really well with a light tomato sauce and some parmesan as a side dish.

Prep Time
Cook Time


  • 12 ounces ricotta cheese
  • 1 ounce parmesan cheese, grated
  • 1 egg
  • 1 egg yolk
  • 4-6 ounces all-purpose flour
  • freshly ground black pepper
  • 8 ounces fresh mushrooms
  • 8 ounces asparagus, peeled
  • 1 clove garlic, minced
  • 4 ounces unsalted butter
  • 8 fresh sage leaves
  • Kosher salt and black pepper, to taste


To lessen the moisture of the ricotta, spread the ricotta on a double layer of paper towels on a cookie sheet. Use a second layer of double paper towels to press the moisture off the top of the cheese. Place the cheese in a bowl and add the egg, egg yolk, and season with salt and pepper. Stir with a wooden spoon or spatula until a smooth mixture is achieved. Sprinkle the mixture with some of the flour and stir. Keep adding flour until the mixture starts to form a cohesive dough. Cover the bowl and let the dough rest in the refrigerator for 15 minutes.

Cut the mushrooms into quarters, cut the asparagus into 1 inch long pieces, tear sage leaves, and mince garlic.

On a Wolf Burner, blanch the asparagus in boiling salted water until tender (about 1 to 2 minutes). Immediately plunge into ice water to stop the cooking process and save the water for cooking the gnocchi.

Remove the dough to a well floured surface and divide it into 4 equal pieces. Gently roll the dough into a log about 3/4" in diameter. Use a bench knife or paring knife to cut the log into pieces about 1” long. Transfer to a baking sheet dusted with semolina flour. Repeat until all the dough is used up. The gnocchi can be stored and covered with plastic wrap in the refrigerator for up to 4 hours.

Add butter to the pan. Once the butter is melted, add the garlic.

Cut the butter into 4 equal pieces. Heat a large sauté pan over medium-high heat. When hot, add two pieces of the butter and, when the butter has turned a light brown color, add the mushrooms. Cook over high heat for about 2 minutes, reduce the heat, and continue cooking for another 3 minutes. Add the garlic, mushrooms, and remaining butter. When the butter has turned a light brown color add the sage leaves and cook briefly. Add asparagus after 3 mintues. Season with salt and pepper.

While the sauce is cooking, add the gnocchi to the simmering water, and cook until they begin to float. Once all the gnocchi are floating, start a timer, and allow the gnocchi to cook for 2 minutes. Don't let the water boil too hard. Use a strainer to transfer the gnocchi to the pan with the sauce. Add a couple ounces of the pasta cooking liquid. Swirl the pan to incorporate the ingredients of the sauce and adjust the seasonings. Add the asparagus and warm through. Season with salt and pepper. Pour over the gnocchi. Serve immediately.