Spring Ricotta Gnocchi with Asparagus and a Lemon Thyme Butter and Caper Sauce

food to glow

spring ricotta gnocchi with caper butter sauceBecause this is a rather detailed recipe I will keep my usual rambling preamble brief-ish. But take heart, it is only long because I have lavishly described the ins and outs of the gnocchi-making process, and given three ways to roll it out. In fact,  I think it may take longer to read this post than it will to make this dish. If you heroically read through to the end of the recipe you will see that gnocchi is quite a playful, fun thing to prepare. Not at all daunting, unlike a souffle or creme brulee, or any one of a number of dishes we foodies/gourmands/greedy guts feel we should tackle in our lifetime. Once you get the rolling out down-pat the whole process shouldn’t take much longer than 20 minutes, not including an optional timeout (the dough, not you) in the fridge. It’s just that my  ramblings only make…

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