Every spring, Glenn and I look forward to our first glass of our new Rosé and the first harvest from our garden. for us, living in Sonoma County that means fava beans, asparagus and peas from the garden and morel mushrooms.

Local ingredients & local wine! …well almost. Last fall, Glenn planted fava beans as part of a natural soil building programs in one of the vineyards we will be replanting. This spring we have acres and acres of beautiful and delicious beans. Asparagus is a delight when fresh. Being able to get it at our local farmers market insures that freshness is at its peak. But when you can walk outside and cut it from your on bed….well that is a whole new level. We didn’t grow peas this year, but our farming neighbors did. Morels do grow wild in Sonoma County but they are hard to find. Soil conditions and weather conditions have to be perfect and then you have to beat everyone else to that not so secret spot in the woods. So we do the best we can sourcing morels. Just know even dried morels are absolutely delicious. -Melissa

Serves 4

INGREDIENTS

Gnocchi

4 cups ricotta

2 Large Eggs

1 cup finely grated

Parmesan

Fresh ground black pepper

1 cup all-purpose flour

Vegetables & Assembly

1 bunch fresh asparagus

Kosher salt

2 tablespoons olive oil

(plus a little extra)

1 small, finely chopped shallot

1 cup shelled fava beans* (about 1 lb of pods)

1 cup of fresh peas (about 1 lb of pods)

½ stick of butter

Chopped fresh chives

Finely grated parmesan

Directions

Line a baking dish with 3 layers of paper towels, spoon ricotta onto paper towels and let rest for 20 minutes. (If ricotta is too wet the dough won’t hold together).

Combine ricotta, eggs, Parmesan, and salt in a food processor and process till smooth. Season with pepper, add flour and pulse until smooth making sure the mixture is wet.

Transfer to pastry bag fitted with ½” round tip.

Gnocchi mix can be made day ahead just be sure to cover the tip of pastry bag and refrigerate.

Fava beans* must be shelled twice. First remove them from the pod. Next, blanch them in boiling water for 30 seconds. Remove and cool in ice bath. Then simply pop the tender inner bean from the husk. This can be done ahead of time.

Cook asparagus in large pot of boiling salted water until bright green, crisp and tender (1 minute approx.) Remove with strainer and place in ice bath to cool. Drain, slice on diagonal in bite size pieces. Use the tips!

Reduce the heat on the water to a simmer (water used to cook asparagus). Working in 3 batches, pipe the dough into water, cutting off 1” lengths with a knife. Cook until double in size. Use a slotted spoon to remove and transfer to lightly oiled baking sheet.

Reserve ¼ cup cooking liquid.

Heat 2 Tbsp oil in large skillet over medium heat. Cook morels, tossing slightly until softened. (5 min approx.) Add shallots and cook till soft (5 minutes more approx.) Set aside Add gnocchi, asparagus, fava beans, peas, butter and reserved liquid to morels in skillet. Cook until warm and sauce has thickened (about 2 minutes0 Season with salt and pepper, top with chives, Parmesan and a little lemon zest.

We love this dish with our Sanglier Cellars 2021 Sun Tusque Rosé. This bright, refreshing wine is a perfect pairing with these delightful spring vegetables and pillowy gnocchi

Melissa's Kitchen

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Melissa's Gnocchi with Fava Beans, Asparagus, Peas and Morels