Ricotta Gnocchi with Spring Vegetables

Method

1. Drain the ricotta overnight to remove excess whey.
2. In a bowl, combine the drained ricotta, salt, pepper, and lemon zest.
3. Add one egg and mix well.
4. Gradually add flour, mixing until the dough is no longer sticky and is soft and pliable.
5. Lightly flour your hands and the work surface. Roll the dough into logs and cut into gnocchi pieces.
6. Optionally, roll each gnocchi over the tines of a fork to create ridges.
7. Dust the gnocchi with flour and set aside.
8. For the sauce: in a pan, heat a drizzle of oil and a knob of butter. Add sliced spring onion and cook gently.
9. Add sliced artichokes (including tender stems) and cook for a few minutes.
10. Add sliced asparagus stalks (reserve tips). Season with salt and pepper.
11. Add a ladle of the asparagus cooking water (or plain water) and let the vegetables cook until tender but still crisp.
12. Add the asparagus tips and cook briefly.
13. Cook the gnocchi in boiling salted water (or the asparagus-infused water) until they float to the surface.
14. Transfer the cooked gnocchi to the pan with the vegetables. Add grated Parmesan, a splash of cooking water, and fresh mint. Toss to combine and create a creamy sauce.
15. For the raw asparagus salad: shave raw asparagus stalks thinly, toss with lemon juice, a drizzle of oil, and a pinch of salt.
16. Plate the gnocchi, top with the raw asparagus salad, a sprinkle of Parmesan, and a few mint leaves. Finish with a drizzle of extra virgin olive oil.