8 ounces fresh asparagus, ends removed and cut into 1-inch pieces
8 ounces fresh or frozen artichokes, quartered
sea salt, to taste
black pepper, to taste
Instructions
For Gnocchi
Let the goat cheese stand at room temperature for 20-25 minutes to soften.
In a large, glass mixing bowl, add the goat cheese, eggs, parmigiano, and thyme. Mix well. Slowly add in the flour and gently knead until a soft, wet dough forms.
Divide the dough into four equal pieces.
Sprinkle a clean work surace with flour. Take one portion of the dough at a time and roll it into a 1-inch thick long rope. Slice rope into 1-inch pieces and place each on a baking sheet lined with parchment paper. Continue to do this with each dough piece.
Store gnocchi in refrigerator until ready to cook. Can be made up to two days in advance.
When ready to cook, bring a large pot of water to a boil.
Add in half of the gnocchi and cook for approximately four minutes or until the gnocchi begin to float.
Remove with a slotted spoon and set aside. Add in second half of gnocchi and repeat.
Divide the warm gnocchi among four plates, drizzle with citrus-parmesan sauce, and top with spring veggies. If desired, sprinkle with more parmesan cheese. Serve immediately.
Recipe by Blissful Basil at https://www.blissfulbasil.com/spring-thyme-goat-cheese-gnocchi/