Crispy gnocchi and whipped ricotta… need we say more? Big flavours, minimal effort, and on the table in under 30 minutes – you’re going to love this one!

Ingredients

• 400 g gnocchi
• 40 g butter
• 2 garlic cloves, minced
• 200 g asparagus
• 250 g ricotta
• 2 tbsp olive oil
• ⅓ tsp salt
• ¼ tsp white pepper
• 2 tsp lemon zest, grated
• 2 fost boiled eggs

Method

Cook 400 g gnocchi in a pot of boiling salted water for 2-3 minutes, then drain thoroughly. In a large pan, melt 40 g butter, add the gnocchi and sauté until golden brown and crispy on the outside. Add 2 garlic cloves and 200 g diced asparagus to the pan, stir-frying for a few minutes until the garlic is fragrant and the asparagus is tender-crisp, then remove from heat. Meanwhile, whisk together 250 g ricotta and 2 tbsp olive oil in a medium bowl until smooth, seasoning with ⅓ tsp salt, ¼ tsp white pepper and 2 tsp lemon zest. To serve, spread the whipped ricotta cream into the base of two shallow bowls, top with the crispy gnocchi and asparagus, and finish each dish with a soft-boiled egg sliced in half.