Ricotta Gnocchi with Fresh Peas and Mushrooms

If I made this same combination of ingredients 100 times, each version would be different, which I how I believe these things should work. When I buy peas at the farmer's market, I'm not thinking I need 2 cups, I'm thinking I need to buy some peas. The same goes for the mushrooms. Grab a handful and keep moving. Garnish with Parmigiano-Reggiano cheese and fresh parsley, mint, or basil.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 277 Calories

Ingredients

• 1 cup all-purpose flour
• 1 pinch ground nutmeg
• ½ teaspoon ground black pepper
• 3 large eggs
• 1 pound ricotta cheese
• 1 tablespoon olive oil
• 1 teaspoon salt, or to taste
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 3 cups vegetable broth
• ½ cup sliced fresh morel mushrooms, or more to taste
• 1 cup fresh green peas, or more to taste

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil.

Step 2

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.

Step 3

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.

Step 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.

Step 5

Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.