You know your winter is lingering when you’re doing the springtime dance on a 50° day with blue skies. Never before has 50 degrees felt so good but hey, a
chilly FREEZING COLD + dreary March will make you appreciate even the most meager of Chicago’s weather handouts. Chicago, you’re dishing it, and I’m taking it, locking it up, and never relinquishing it until you deliver your sweet summer vibes in early July.
My body is craving spring and is even preemptively seeking springtime foods in hopes of igniting the seasonal shift. Gone are the simple carb and sugar cravings I’ve had to keep at bay all winter. In their place are cravings for bright, citrusy, herby foods; the kind of foods that scream sunshine, patios, and a warm summer breeze.
Nothing says spring quite like goat cheese, fresh herbs, citrus, and veggies. Roll these all into a homemade gnocchi dish, and you’ve got a knee-buckler on your hands. Grab you fainting chairs, friends. These are the most tender, delicious, breathtaking little pillows of pasta you’ll ever taste.
And don’t think for one second that you are not talented enough to make homemade gnocchi; this recipe is the easiest, most fool-proof gnocchi recipe ever. It also comes together very quickly. So please do not be intimidated; you will show this gnocchi who’s boss.
- 16 ounces goat cheese
- 2 large eggs, lightly beaten
- 1 cup grated parmigiano-reggiano
- 1 tablespoon chopped fresh thyme
- 1 cup all-purpose flour
- 1/3 cup extra-virgin olive oil
- 2/3 cup grated parmesan cheese
- juice of 1 lemon
- 1 teaspoon chopped fresh thyme
- black pepper, to taste
- 1/4 teaspoon sea salt
- 2 tablespoons extra-virgin olive oil
- 2 leeks, cleaned, halved, and sliced
- 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
- 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.
- In a small bowl, whisk together all ingredients.
- Heat olive oil in a large, nonstick skillet over medium-high heat. Add in the leeks and sauté for 4-5 minutes. Add in the artichokes, asparagus, salt, and pepper. Continue to sauté for 15-20 minutes or until the asparagus becomes tender.
- 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.