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1
Prepare the gnocchi: Place the ricotta in a tea towel and squeeze to force out the excess moisture.
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2
Set it aside.
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3
Bring a pot of salted water to a boil, and plunge in the pea shoots.
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4
Cook until the leaves are tender but still green, 2 to 3 minutes.
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5
Drain the leaves in a strainer and run them under cold water to set their color and cool them.
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6
Press the leaves between your hands to remove the excess water, and pat dry between paper towels.
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7
In a small food processor or blender, combine the leaves with the ricotta and olive oil.
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8
Process until smooth.
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9
Add the flour, season with salt and white pepper to taste, and pulse just to blend.
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10
Then taste, and adjust the salt and pepper if necessary.
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11
Press the gnocchi mixture through a sieve into a bowl.
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12
Bring 1 quart of water to a boil in a saucepan, and add 1 1/2 heaping teaspoons salt.
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13
Then lower the heat to a gentle simmer.
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14
Set a bowl filled with ice cubes and water close to the stove.
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15
Using two teaspoons, make gnocchi dumplings, about 1 inch in diameter, by picking up some of the gnocchi mixture on one spoon and scraping it off into the simmering water with the other.
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16
Poach the gnocchi in three batches, cooking each batch for 4 to 5 minutes.
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17
With a slotted spoon, transfer the gnocchi to the ice-water bath.
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18
When the gnocchi are cold, use the slotted spoon to transfer them to a plate.
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19
Drizzle a little olive oil over them, cover with plastic, and refrigerate until needed.
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20
(They can be prepared up to 6 hours in advance.)
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21
Prepare the broth: In a medium saute pan, heat the butter over medium heat.
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22
Toss in the scallions, shallot, and rosemary and cook, stirring, until the shallots are translucent but not colored, 3 to 4 minutes.
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23
Add the carrots, garlic, and stock, and cook for 3 minutes.
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24
Add the morels and salt and white pepper to taste, cover, and cook for another 5 minutes.
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25
Uncover the pan, add the peas, and cook for 4 to 5 minutes more.
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26
Check the liquid in the pan to make sure it is at a very gentle simmer.
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27
Then add the gnocchi, pea shoot leaves, and olive oil.
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28
Heat the gnocchi gently for 3 minutes, then add the radishes.
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29
Taste the broth, and add more salt and pepper, stock, or olive oil, if needed.
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30
Remove the pan from the heat.
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31
Lift the gnocchi and vegetables from the pan with a slotted spoon, and divide them among 4 warmed shallow soup plates.
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32
Pour an equal amount of broth over each serving, sprinkle with the chives, and serve immediately.
