Ricotta Gnocchi with Fresh Peas and Mushrooms recipe
All Recipes Main Dish Recipes Pasta
Ingredients
- 1 pound ricotta cheese 3 large eggs 1 teaspoon salt, or to taste ½ teaspoon ground black pepper 1 pinch ground nutmeg 1 cup all-purpose flour 1 tablespoon olive oil ½ 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
Nutrition Info
- 277 caloriescarbohydrate: 27.3 gcholesterol: 116.5 mgfat: 11.3 gfiber: 2.6 gprotein: 16.1 gsaturatedFat: 4.9 gservingSize: -sodium: 749.2 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Ricotta Gnocchi with Fresh Peas and Mushrooms
Directions
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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.