Ricotta Gnocchi With Fresh Peas And Mushrooms Recipe

Name: Ricotta Gnocchi With Fresh Peas And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Gnocchi:, 1 pound ricotta cheese, 3 large eggs, 1 teaspoon salt, or to taste, and more.

Yes, Ricotta Gnocchi With Fresh Peas And Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta Gnocchi With Fresh Peas And Mushrooms

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