Ricotta Gnocchi with Fresh Peas and Mushrooms
Description
The taste of spring comes to life in this light and delicious ricotta gnocchi recipe with fresh peas and mushrooms.
Ingredients
•
1 pound ricotta cheese
•
3 large eggs
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1 teaspoon salt, or to taste
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1/2 teaspoon ground black pepper
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1 pinch ground nutmeg
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1 cup all-purpose flour
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1 tablespoon olive oil
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1/2 cup sliced fresh morel mushrooms, or more to taste
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3 cloves garlic, minced
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3 cups vegetable broth
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1 cup fresh green peas, or more to taste
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salt and ground black pepper to taste
Directions
1
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.
2
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.
3
Fill a large pot with lightly salted water and bring to a rolling boil.
4
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.
5
Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.