Ricotta Gnocchi with Fresh Peas and Mushrooms Recipe

Recipesfull introduces to you: Pasta and Noodle Recipes. (Ricotta Gnocchi with Fresh Peas and Mushrooms Recipe). 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.

Brief

Prep 30 mins

Cook: 30 mins

Additional: 1hr

Total: 2hrs

Servings: 6

Yield: 6 servings

Ricotta Gnocchi with Fresh Peas and Mushrooms Recipe

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

Chef John's Macaroni and Cheese

Dinner

Directions

Step 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.

Step 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.

Step 3

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

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.

Nutritional Information

Ricotta Gnocchi with Fresh Peas and Mushrooms Recipe

Servings Per Recipe:6

Calories: 277

% Daily Value *

Protein: 16.1g 32%

Carbohydrates: 27.3g 9%

Dietary Fiber: 2.6g 10%

Sugars: 2.2g

Fat: 11.3g 18%

Saturated Fat: 4.9g 25%

Cholesterol: 116.5mg 39%

Vitamin A Iu: 1067.8IU 21%

Niacin Equivalents: 4.4mg 34%

Vitamin B6: 0.1mg 8%

Vitamin C: 10.5mg 18%

Folate: 75.6mcg 19%

Calcium: 242.3mg 24%

Iron: 2.5mg 14%

Magnesium: 27.9mg 10%

Potassium: 218.2mg 6%

Sodium: 749.2mg 30%

Thiamin: 0.3mg 26%

Calories From Fat: 102.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.