Ricotta Gnocchi With Fresh Peas And Mushrooms

Ingredients

• Servings: 6
• gnocchi:
• 1 pound ricotta cheese
• 3 large eggs
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper
• 1 pinch ground nutmeg
• 1 cup all-purpose flour
• sauce:
• 1 tablespoon olive oil
• 1/2 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
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• process ricotta, eggs, 1 teaspoon salt, pepper, and nutmeg in a food processor until smooth. add flour and blend until a smooth, semi-stiff batter forms. transfer gnocchi batter to a bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
• heat oil in a large saucepan over medium-high heat. saute mushrooms in hot oil until soft and fragrant, 3 to 5 minutes. add garlic and saute for 1 minute. add vegetable broth, bring to a boil and reduce to a simmer; stir in peas. cook until peas are soft, 3 to 5 minutes. season with salt and pepper to taste.
• fill a large pot with lightly salted water and bring to a rolling boil.
• working in batches, drop spoonfuls of ricotta batter into boiling water. bring water back to a boil and cook for 3 minutes. remove gnocchi to ice water to stop the cooking process, then drain and reserve. repeat with remaining batter.
• combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.