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Ricotta Gnocchi with Fresh Peas and Mushrooms
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Vibrant spring flavors shine in this ricotta gnocchi dish with peas and mushrooms.
Ingredients:
  • 1 pound ricotta cheese
  • 3 large eggs
  • 1 teaspoon salt, or to taste
  • 0.5 teaspoon ground black pepper
  • 1 pinch ground nutmeg
  • 1 cup all-purpose flour
  • 1 tablespoon olive oil
  • 0.5 cup sliced fresh morel mushrooms, or more to taste
  • 3 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup fresh green peas, or more to taste
Instructions:
  • Blend ricotta, eggs, 1 teaspoon salt, pepper, and nutmeg in a food processor until velvety. Incorporate flour and blend until a smooth, semi-stiff batter is achieved. Transfer the gnocchi batter to a bowl, cover with plastic wrap, and refrigerate for 1 hour.
  • In a large saucepan, heat oil over medium-high heat. Cook mushrooms until soft and fragrant, about 3 to 5 minutes. Stir in garlic and cook for 1 more minute. Pour in vegetable broth and bring to a boil, then lower to a simmer. Add peas and cook until soft, about 3 to 5 minutes. Season with salt and pepper to taste.
  • Fill a large pot with lightly salted water and bring it to a rolling boil.
  • In batches, spoon dollops of ricotta batter into boiling water and cook for 3 minutes until they float to the surface. Transfer gnocchi to ice water to cool, then drain. Repeat with remaining batter.
  • In a saucepan, mix the gnocchi with the mushroom sauce and heat for 2 to 5 minutes until warmed through.

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